04 Food Processing

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro
FP-01
Production of crystallized pear (var. Danju) using osmotic dehydration
Manivel, R. A; Yahuaca, J. B.
Laboratorio de Anlisis de Alimentos, Laboratorio de Biotecnologa
Facultad de Quimicofarmacobiologa, Universidad Michoacana de San Nicols de Hidalgo
Calle Tzintzuntzan #173 Col. Matamoros, Morelia Mich. Mxico
E-mail: ramch03hotmail.com
Osmotic dehydration represents a technological alternative to reduce post-harvest losses

of fruits. The objective of this work was to study the influence of the concentration of
the osmotic agent (sucrose) and the temperature on the osmotic dehydration of pear
fruits. For the study pears var. "Danju" were obtained from the local market, selected,
peeled, sliced quarters and immersed in osmotic solution (sucrose syrup of 50 and 60
Brix) at 70, 80and 90C. The pieces were removed after 30, 60, 120, 180, 240, 300,
360, 420 y 480 min. The variables studied were solute gain (GS), water loss (PA) in
fruits and Brix reduction in the syrup. For all treatments, water loss and solids gain
increased at significant level in the high concentration solution (60Brix) and high
temperature (90 C). The highest PA, and GS were obtained in shorter time when the
pear immersed was at 60Brix at 80 and 90C than with 50Brix at all temperatures.
The observations of the present work about GS and PA allow concluding that the
concentration of the syrup and the temperature influences the process of osmotic
dehydration of pear. In all cases the water loss was more important than the solids gain.
(keywords: Osmotic dehydration; water loss; solids gain; temperature; concentration)
36
FP-02
Effect of Osmotic Dehydration on the Quality of a Banana Snack Product
Tapia-Molina, A. R., Caldern-Santoyo, M. Luna-Solano, G. and Ragazzo-Snchez, J. A.
1
Instituto Tecnolgico de Tepic. Laboratorio Integral de Investigacin en Alimentos. Av. Tecnolgico

No. 2595 C.P. 63175. Tepic, Nayarit, MXICO, Tel. (311) 213 15 43.
2
Instituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Av. Oriente 9 no.
852, Orizaba, Veracruz, 94320 Mexico.ragazzo@ittepic.edu.mx
Osmotic dehydration was examined as a pretreatment before frying in order to produce

a fried banana snack with a low fat content. A relationship between dehydration kinetics
as well as frying kinetics and the type of solution used for osmotic dehydration before
frying of banana snacks has been developed to demonstrate that oil uptake during frying
is a direct function of water content. The effect of osmotic dehydration on sensory
properties (flavor and texture) and microbiological quality (aerobic bacterial, fungal,
and yeast counts) of the banana snack was also investigated. Sugar solutions at two
concentrations (40 and 60 Bx) and 3 soaking times (2, 4, and 6 h) were used. Results
showed that osmotic drying pretreatment significantly reduced oil uptake in banana
snacks during frying and sensory properties were improved. The osmotic treatment also
maintained the good microbiological status of the product.
(keywords: Osmotic dehydration, frying, banana snack)
37
FP-03
Evaluation of Ohmic Heating Processing Parameters on Nixtamalized Corn Flour
Quality
Gaytn-Martnez, M., Figueroa-Crdenas, JD., Vzquez-Landaverde, P., Morales-Snchez, E.
Centro de Investigacin y de Estudios Avanzados del Instituto Politcnico Nacional. Libramiento
Norponiente No. 2000. Real de Juriquilla. C.P. 76230. Quertaro, Qro. Mxico.
*marcelagaytanm@yahoo.com.mx
Nixtamalization (alkaline cooking) is the primary step in the production of products

such as corn chips, corn tortillas and tortilla chips. The process involves cooking and
steeping of corn in excess water with lime added to produce nixtamal. Commercial
nixtamalization results in 514% corn solids loss in the liquid effluent generated during
cooking-steeping and washing. Loss of corn solids not only causes economic loss to
corn processors but also creates costly waste and wastewater disposal problems. Ohmic
heating works by passing an electric current through the food causing internal heat
generation. The objective of this work was to assess which ohmic heating process
parameters had a greater impact on the quality of nixtamalized corn products. The
independent variables analyzed were particle size (0.5 and 0.8 mm), moisture content
(50 - 70%), lime concentration (0-0.4%), voltage (80 - 110 V) and the final cooking
temperature (90 110 C). Three main products were obtained: flour, dough and
tortillas. For flour and dough, water-absorption capacity and viscosity were measured;
while yield, texture and moisture content were measured for tortillas. Results showed
that moisture, final cooking temperature and voltage were the most significant factors
( =0.05) influencing product quality. The response variables more affected by the
process were viscosity, moisture and yield. It was concluded that ohmic heating is able
to produce nixtamalized corn products with good quality, having great potential to be
used in the corn processing industry.
(key words: nixtamalization, ohmic heating, corn products.)
38
FP-04
Determination of Reducing Sugars in Selected Variants of Agave mezcalero (Agave
duranguensis) from the Southeast of Durango
Cifuentes, D. L. A.; Gmez, O. S; Hernndez, V. V.
Biotecnologa y alimentos, CIIDIR-IPN, Unidad Dgo. Sigma s/n Fracc. 20 de Noviembre II C. P. 34220
Durango, Dgo. Mxico. e-mail: armando552@hotmail.com.
The production of mezcal is made from Agave at southeast of Durango. Frequently,

Agave has strong variation in total reducing sugars, weight of head and time of
maturation, these differences make to vary the volume and quality of mezcal from lot to
lot. To determine the variation of weight of heads and their total of reducing sugars,
three localities were selected: Ejidos El Caliche, Los Olagues y Los Ojitos from
Nombre de Dios, Durango. The sample was obtained from 513 agaves (heads) from
Ejido El Caliche, to determine the variation of weight (kg) of agaves used to produce
mezcal. The determination of total reducing sugars was conducted on samples from 17
selected agaves in Ejidos El Caliche, Los Olagues y Los Ojitos. It was found that 66.1%
of the agaves used to produce mezcal, oscillate between 6.9 and 18.8 kg, whereas
agaves with weights of 30.7 to 54.6 kg only constitutes 28% and finally, agaves of 66.4
to 233 kg only represent the 5.9%. Statistical differences were found related to reducing
sugars, in the heads sampled from different selected sites. The total reducing sugars
concentration presented a variation 8 to 26%. The greatest reducing sugars
concentration for the head harvested was in Ejido Los Olagues with 22.5% and Ejido
Ojitos de Moreno with 22.3%. The average of total reducing sugars from three ejidos
was 17.6%. In conclusion, the relation found between weight and total reducing sugars
was, agaves with weight of 70 to 233 kg, had total reducing sugars from 13 to 16%,
whereas agaves of 25 to 60 kg had a concentration from 8 to 26%.
(keywords: cenizo, mezcal, Agave duranguensis)
39
FP-05
Evaluation of stability and production of carbon dioxide in mother doughs and
direct doughs from strong flours
Gmez, O. S.; Orea, L. G.; Hernndez, V. V.
a
Biotecnologa y alimentos, CIIDIR-IPN, Unidad Dgo. Sigma s/n Fracc. 20 de Noviembre II C. P. 34220
Durango, Dgo. Mxico.Correo-e: salgo5@hotmail.com.
The study of rheology of baking doughs is important for wheat trading, flour quality and
its transformation into bread. Bakers can standardize the phases of baking process, but it
is necessary to have the knowledge about stability of doughs, CO2 retention capacity
and volume that doughs can develop, because these properties are directly related to the
quality of bread. In this work the stability and production of CO2 from baking doughs
were evaluated using different percentages of mother dough and direct dough. The
flour used in this work was Turbo remix 40 of good baking quality. The fermentation
time of mother dough was 3 h, 6 h and 9 h. The mother dough percentages used were
100, 75, 50, 25 and zero, the complement was direct dough; the developing dough and
its CO2 production were evaluated to each sample. The rheofermentograms were
obtained in the Rheofermentometer F2 showed important parameters such as maximum
height (Hm), height of second fermentation (h), time, maximum volume, height of
bread (T1), time to end of the test (T2), maximum height of gaseous detachment (Hm),
maximum time of gaseous detachment (T1), time where the curves are separeted ((Tx),
total volume of CO2 (Vt), lost volume (Vp), retained volume (Vr), and retention
coefficient (Cr). A completely randomized design with a factorial arrangement was
used. The data obtained were analyzed by means of analysis of variance, with p0.05
and comparison of means by the Tukey test. The best rheological treatment of dough
was obtained when 25% of mother dough, fermented during 6 h, at 25C, 70% relative
humidity and 75% direct dough were utilized. With a CO2 retention coefficient of
96.8%, volume of dough was considered as very good, showing good stability.
(keywords: flour, rheofermentograms, rheology).
40
FP-06
Effect of Hot Air Drying on Quality Parameters of Pulp of Lychee (Litchi chinensis
Sonn) Fruit
Castro-Ahumada, J. O., Carrillo-Lpez, A., Caro-Corrales, J. J., and Zazueta-Morales, J. J.
Maestra en Ciencia y Tecnologa de Alimentos, Universidad Autnoma de Sinaloa, Apdo. Postal 1354,
CP 80000, Culiacn, Sinaloa, Mxico. Corresponding: acarrill@uas.uasnet.mx.
Ninety eight percent of Mexican Lychee (Litchi chinensis Sonn.) fruit is

commercialized as fresh fruit, but the highly perishable nature of the fruit produces very
high postharvest losses (about 50%). It is very important to study new alternatives to
process this fruit. The objective of this work was to study the effect of drying
temperature (60, 70, and 80C) on the dried pulp quality (bulk density (BD), shrinkage,
water adsorption (WA), water activity (aw), and total color difference (E)) and
engineering parameters (mass transfer coefficient (kY) and effective diffusivity (Deff)).
The whole fruit was blanched, peeled, cutted and dried, the experiment was carried out
at a constant air velocity (1.45 m/s) using a laboratory convective tray drier, the air was
heated using liquified petroleum gas (LPG). Effective moisture diffusivity was
estimated using the finite element method (FEM) because the shape of the fruit was
irregular, and the results were analyzed as mean values with standard deviations.
Differences between mean values were established using Fishers test Values were
considered at 95% level of significance (p<0.05). Most of analyzed responses were
significantly (p<0.05) affected by temperature. BD and shrinkage increased as
temperature was higher, and as temperature increased WA and aw decreased. The E of
lychee was significantly affected by temperature and the fruit dried with the lowest
temperature showed the lowest E value. The moisture flux increased as temperature
increased, but the kY did not significantly change. Deff increased as drying advanced.
Good agreement was observed between unaccomplished moisture fraction estimated
using FEM and those obtained from experiments for different drying air temperatures.
The results suggested that the best temperature to dry lychee is 70C because of the
good results found in every analyzed responses and the short required time to be
processed.
(keywords: Lychee fruit, hot air drying, quality parameters, finite element method)
41
FP-08
Functionality and Stability of Polyphenols of Oat-Soy Cookies
Heras-Ramrez, M.E., Vidal-Quintanar, R.L.
Departamento de Investigacin y Posgrado en Alimentos. Universidad de Sonora P.O. Box 1658, Colonia
Centro. Hermosillo Sonora Mex. Phone and fax + (662) 259-22-07 al 09 rvidal@guaymas.uson.mx
Cookies were formulated with three levels of soybean, oats and fat sources (33) to
evaluate the stability and functionality of the polyphenols during high temperature
storage, 45-75C, and 55% humidity. In a previous study, the oats-soybean cookies had
95% acceptances (p<0.5) with four points or higher value (0-5 scale). The main
objective was to measure the rate of lipid oxidation and the presence of polyphenols as
an antioxidant in the cookies during the storage time. Lipid oxidation was evaluated by
conjugated dienes acids, peroxide value and p-anasidine index. The amount of
polyphenols compound present in each cookie formula was evaluated by the FolinCiocalteu method and the antioxidant activity by the TAS total antioxidants method of
Randox Laboratory. Each type and concentration of fat was observed to have a
different effect (p<0.05) in lipid oxidation rate, antioxidant remaining and quality of
cookies. The amount and antioxidant activity were lost at higher rate for the fish oil
formulas than for shortening. The activity of the polyphenols antioxidants had a first
order rate reaction type. The fish oil cookies had lost 90% (p<0.05) of its shelf life in
the first week compared with 3-4week of the others cookies formulas. Oats-soybean
cookies with olive oil contained lower saturated fat, enticing sensory characteristics, and
had longer shelf life than salmon oil.
(key words: antioxidants, functional cookies, lipid oxidation, shelf life)
42
FP-09
Response Surface Methodology applied to obtain precooked dehydrated slices of
Winter Squash (Cucurbita moschata D.) cv. Cehualca
Aguilar-Gutirrez, F., Zazueta-Morales, J.J., Caro-Corrales, J.J., Camacho-Hernndez, I.L., JacoboValenzuela, N., and Aguilar-Palazuelos, E.
Maestra en Ciencia y Tecnologa de Alimentos, Universidad Autnoma de Sinaloa, Apdo. Postal 1354,
CP 80000, Culiacn, Sin., Mxico. Correspondence (e-mail: zazuetaj@uas.uasnet.mx).
Winter squash (Cucurbita moschata Duchense) is a vegetable produced and consumed

in Mexico as a decorative for typical regional candies but it is used mainly as an animal
feed. Its high carotene and dietary fiber, makes necessary the study for new
technological alternatives for a better improvement in human feed. The objective of this
project was to study the effect of the thickness (Th: 4, 6 and 8 mm) and drying
temperature (DT: 60, 72 and 84 C) on physicochemical characteristics (Water
adsorption index, WAI; swelling index, SI; shrinkage, S and color: L*, a*, b*, C and
Hue) of precooked dehydrated slices of winter squash cv. Cehualca. A 3x3 factorial
experimental design and response surface methodology were used for data analysis and
optimization of the process. Values of R2adj for WAI, SI, and S were 0.63, whereas for
L*, b* and C they were 0.47. Values of p of Fmodel0.001 and variability coefficients
17% were obtained (but for SI and a*). Most of the evaluated responses showed lack
of fit (p0.05). As Th of slices decreased and DT increased, WAI and S increased;
while as Th and DT decreased, SI increased. On the other hand, Th showed a higher
effect on color parameters than DT. In general, the highest values of the L*, b* and C
parameters were achieved at low thickness of the slices (4 mm). The obtained data
suggest it is possible to manufacture precooked dehydrated slices from winter squash
cv. Cehualca which could be used as snack foods, with the eventual benefit of its high
carotene and dietary fiber. Nevertheless, more studies to optimize the process and to
estimate the loss of nutriments as on sensorial acceptance are recommended.
(key words: drying, winter squash, cehualca, snack foods)
43
FP-10
Growth Evaluation of Nile Tilapia Oreochromis niloticus Fed Using a Non
Conventional Protein Food Formulation
Mendiola-Campuzano J.V.H., Duran-Mendoza, T., Hernndez-Vlez, R.M., Angulo-Guerrero, O., Urrieta
Saltijeral, J.M.
Departamento de Ingeniera Qumica, Bioqumica y ambiental. Instituto Tecnolgico de Villahermosa.
Carretera Vhsa-Frontera Km 3.5 Ciudad Industrial Villahermosa, 86010 Tabasco, Mxico. Unidad de
Investigacin en alimentos (UNIDA). Instituto Tecnolgico de Veracruz. Miguel Angel de Quevedo
2779. Col. Formando Hogar. Veracruz, Ver. Divisin Acadmica multidisciplinaria de los Ros de la
Universidad Jurez Autnoma de Tabasco. Tenosique, Tabasco.
urieta@itvillahermosa.edu.mx ; urrieta_saltijeral@yahoo.com.mx
In recent years animal feed industry for aquaculture has registered an increase in
production worldwide. The quality of balanced food is highly dependent on appropriate
good quality raw materials. In the present work an experimental food with animal and
vegetable protein sources (33 % by weight), in substitution of fishmeal was formulated
in order to evaluate nutrimental and microbiological quality, as well as its in vitro
digestibility, and the effect in the growth of young Oreochromis niloticus. Treatments
were compared with a commercial food Nutripec. In both foods nutrimental quality
(protein, crude fiber, fat, free nitrogen extract, ashes and humidity), microbiological
analyses (coliforms, mesophiles, fungi and yeast), digestibility in vitro (enzymatic
method) and the effect on growth (by means biometrys) of 180 organisms were
evaluated. A Pearsons square design was applied to determine the composition of
supplementing nutrients. The results for the experimental food showed an acceptable
nutrimental and microbiological quality, a high digestibility but its effect on growth was
smaller in comparison with organisms fed with a commercial food for young tilapia
(Nutripec), the average weight gain was greater for commercial food (8,6464,943 g)
compared to experimental food (5,5552,329 g). However, a homogenous population
growth was obtained with the experimental food. This represents an advantage during
tilapia culture since we avoided competition by food and space, because the fish have
similar length and weight. The physicochemical parameters evaluated in a pilot unit of
aquaculture (temperature, pH, dissolved oxygen, total ammonium), stayed in optimal
ranks for tilapia culture. It is concluded that the experimental food can be a good
alternative in the feeding of young tilapia to obtain a homogeneous population of a
productive system.
(keywords: formulation, growth evaluation, experimental food, Oreochromis niloticus.)
44
FP-12
Clean Production of Smoked Trout (Oncorhynchus mykiss) Processing. A
Preliminary Study
Medina, H. E., Burciaga, S. M. E., Prez, L. M. E., Delgado, E.
CIIDIR-IPN, Unidad Dgo., Becarias COFAA; Instituto Tecnolgico de Dgo.
Sigma S/N Fracc. 20 de Noviembre II, Durango, Dgo. lizzy_mh@hotmail.com
A clean production is defined as processing or manufacturing system, in which waste

minimization and prevention practices are continuously applied. These practices include
preservation of raw materials and energy, disposal of toxic inputs, and reduction in toxic
outputs. The aim of this investigation was to standardize the process for smoked trout.
The results will be applied to establish a clean production of trout processing. Rainbow
trout (Oncorhynchus mykiss) were eviscerated and their fillets immersed in a brine with
5% NaCl for three different periods (15, 20 or 30 min). The amounts of solid and liquid
residues obtained during processing were determined. Data were analyzed by ANOVA
at a significance of = 0.05. The results show that after 30 min. in the salt solution,
samples reached the required salt concentration (1.13%). The time that the fillet
remained immersed in the brine had a significant effect (p = 0.004) on salt concentration
of the fillet. Only 55.5% of the trout could be used as fillet, while the rest may be
considered as an industrial residue. A total of 2 L/kg trout of residual wastewater was
produced. These residues contain elevated concentration of organic matter, which
makes them highly polluting. Industrial residues as the ones generated from this work
may be used as raw materials in other processes, such as fishmeal, fish oil and biodiesel
production. Further investigations will include a water processing system to treat
residual water from the process.
(keywords: trout production, processing, cleaner production)
45
FP-13
Rye and whole wheat sourdough bread enriched with fermented chick pea
Aguilera-Reyes LV, Reyes-Vega ML, De la Garza-Toledo H
Universidad Autnoma de Coahuila, Departamento de Investigacin en Alimentos
Blvd. V Carranza s/n, 25280 Saltillo, Coahuila, Mxico Corresponding author: mlrv20@yahoo.com
Bread production is based in an ancient Egyptian technology that evolved upon the
time; however, the actual technology, faster than the ancient, is responsible of the new
flavor of bread, which has lost some desirable sensory characteristics. The objective of
this work is the development of sourdough bread enriched with a fermented paste of
chick pea to improve nutritional value of bread. Chick pea was fermented with
Lactobacillus casei and incorporated into wheat flour, water and sugar to obtain a
sourdough. This was used to prepare rye and whole wheat dough, which were baked to
obtain the corresponding sourdough bread. Rye and whole wheat breads were also
prepared without sourdough. The following characteristics were determined: pH,
bacteria and yeast count of fermented chick pea paste and sourdough, bread weight,
height, thickness, and length, texture profile analysis (TPA, Instron) and sensory
analysis, as well as crust thickness. In addition, the bread cells were observed by means
of a scanning electron microscope. Sourdough breads were more porous than traditional
bread, their crust was thicker and sensory analysis showed that their flavor and texture
were improved. TPA confirmed the last characteristics. Sourdough bread cells were
approximately of the same size with well structured walls. Sourdough bread obtained by
this method, especially rye sourdough bread was very well accepted by consumers.
(keywords: rye sourdough bread, whole wheat sourdough bread, chick pea)
46
FP-14
Manufacture of Asadero Cheese with a vegetable rennet from Solanum
elaeagnifolium
Aquino-Favela, A., Lpez-Daz, J.A., Vargas-Requena, C.L. y Martnez-Ruiz, N.R.
Laboratorio de Ciencias de los Alimentos; Laboratorio de Biotecnologa, Departamento de Ciencias
Bsicas, Instituto de Ciencias Biomdicas, Universidad Autnoma de Ciudad Jurez, Anillo Envolvente
del Pronaf y Estocolmo s/n, Cd. Jurez, Chihuahua, Mxico. C.P. 32300.
email: nmartine@uacj.mx
The growing production of cheese in the world has led to a shortage in animal rennet.
Chymosin is the responsible enzyme of milk coagulation, acting by a specific
proteolysis on the casein of milk. Due to rennet shortage, the cheese industry has to look
for new alternatives such as microbial rennet from Mucor pusillus, Endothia parasitica
and Mucor miehei and the vegetal rennets from Cynaras, Gallium, Pinguicula, Whitania
and Ficus. In the north of Mexico and south of the United States, there is a plant known
as Trompillo (Solanum elaeagnifolium) and people from the State of Chihuahua use
its fruit in the production of artisan cheese. The information about this plant and its fruit
is very scarce and its use in the cheese manufacture is still empiric; these reasons
motivated this investigation. In this work it was established the coagulant capacity of
Trompillo extract on the caseins milk and finally this extract was applied in the
manufacture of Asadero cheese. The Trompillos fruit composition was analyzed in
different maturations levels using the AOAC methods. Next, enzyme extraction was
carried out by precipitation with ammonium sulfate and coagulant activity (rennet
strength) was determined. Finally, the extract obtained was used in the Asadero cheese
manufacture. The cheese was compared with an Asadero cheese elaborated with
commercial rennet, by means of sensory test. The results showed that the mature fruit
had a higher protein concentration and resulted in a better coagulation. Regarding the
coagulant activity, the extract obtained from this fruit had lower rennet strength than
commercial rennet. However, in the sensory test the Asadero cheese made with vegetal
rennet was preferred over the Asadero cheese made with commercial rennet. From those
results, it is possible to establish that Trompillos (Solanum elaeagnifolium) fruit can be
used for as a source of vegetal rennet, and can be used by the Cheese Industry as an
animal rennet substitute.
(key words: cheese, rennet, Trompillo)
47
FP-15
Effect of the Process Conditions on Humidity and Solubility of Spray Dried Sabila
Gel (Aloe vera)
Pool-Gmez, J.E.M. Sols, S., Tamayo, J., Escamilla-Snchez, J.B. and RiveraMuoz G.
1
Universidad Autnoma de Campeche. Facultad de Ciencias Qumico Biolgicas

Instituto Tecnolgico de Mrida. Departamento de Ingeniera Qumica y Bioqumica
Km. 5 Carretera Mrida-Progreso S/N, Mrida, Yucatn, Mxico C.P. 97118
Mrida, Yucatn. grivera@itmerida.mx
In Yucatan, sabila (Aloe vera) represents a good alternative for increasing income of the
farmers by means of its cultivation and industrialization. Hence, this activity is a very
important option for the regions of the state where the henequen was cultivated before.
The sabila is considered an exotic plant, whose leaves are constituted of an epidermis,
vascular faces and a crystalline colorless mucilaginous cellular tissue known as gel.
This gel is demanded in the international market in concentrated form of 1:20, 1:40 and
freeze dried gel powders with a concentration of 1:200. An alternative for this process is
the spray drying. For this reason, the objective of this work was to evaluate the effect of
spray drying temperature, (140 and 160C); air flow, (21 and 28 m3h-1); spray drying
pressure, (0.6 and 1.2 bar) and dilution of the gel in water, (1:1 and 1:0,5). This
evaluation was carried out using a factorial design 24. The best sabila powder was
achieved using a drying temperature of 160 C, an air flow of 28 m3h-1, a feeding flow
of 350 mLh-1, a spray pressure of 1.2 bar and a sabila gel dilution of 1:1. With this
condition, the spray dried gel powders produced had a moisture content of 5.171.21%
and a solubility of 20.580.96 %.
(keywords: sabila gel, spray drying, Aloe vera)
48
FP-16
Tangential Filtration of Macro and Micromolecules
Orozco-Alvarez, C., Garca-Salas, S., Ros-Domnguez, I.
Bioengineering Department. Inter-Professional Unit of Biotechnology. IPN.
Av. Acueducto S/N. Col. Barrio La laguna Ticomn. G. A. Madero. Mxico, D.F.
Fax: 57 29 60 00 ext. 56305. e-mail: tepoztlan61@yahoo.com.mx.
We worked the ultrafiltration and reverse osmosis in a spiral pilot equipment with a
filtration area of 6.5 m2 and a membrane step of 0.8 x10-3 m. Working conditions were
at 25 C, pressures from 0 to 2000 kPa and pHs was about 6 and 7. We also applied a
polarizing gel model to determine k and Cg constants. In the ultrafiltration equipment
the results were as follows: When working with suspension yeast at 30 g/L and at the
maximum pressure we obtained a 5 x10-6 m/s flux, while at 250 g/L, filtration flux is
reduced to 60%. In applying the polarizing gel model we obtained a k value of 4.5 x10-6
m/s and a Cg of 323 g/L. When working with whey at 30 g/L and at the maximum
pressure we obtained a 2.8 x10-6 m/s flux. At 200 g/L, filtration flux is reduced to 50%.
Constants values in the polarizing gel model were: a k of 1 x10-6 m/s and a Cg of 570
g/L. The results in the reverse osmosis equipment were as follows: When working with
NaCl solution at 1 g/L and at the maximum pressure we obtained a 15 x10-6 m/s, and
this is reduced up to seven times when the concentration of salts rose up to 150 times. In
applying the polarizing gel model we obtained a k value of 2 x10-6 m/s and a Cg of 535
g/L. When working with sucrose solutions at 150 g/L and at the maximum pressure we
obtained a 12 x10-6 m/s flux, and this is reduced up to six times when the concentration
of sucrose is raised four times. Constants values in the polarizing gel model for k y Cg
were 6.4 x10-6 m/s and 850 g/L, respectively.
(keywords: ultrafiltration, reverse osmosis, yeast, whey, sucrose)
49
FP-17
Calculation Methodology to Predict Drying Time in a Solar Dryer
Orozco-Alvarez, C., Angeles-Martinez, D., Garcia-Salas, S.
Bioengineering Department. Inter-Professional Unit of Biotechnology. IPN.
Av. Acueducto S / N. Col. Barrio La Laguna Ticomn. G. A. Madero. Mexico City
Fax: 57 29 60 00 ext. 56305. e-mail: tepoztlan61@yahoo.com.mx
The current project developed a sequence of calculations to estimate the drying time of
a specific material using a solar dryer of integral type that works with natural air
convection and is heated inside the dryer by solar radiation. Calculation bases are
presented below. Material to dry: carrot slices of 5 mm thick; initial and final moisture,
91 % and 15 % respectively; air temperature inside the drier: 50 to 65 C; speed of air
entering the drier: 0.1 to 0.5 m / s, with an absolute humidity of 0.01, and leaving the
dryer a temperature of 5 to 10 C lower than the temperature of entry. In the calculation
sequence, different temperatures and drying air flows are tested up to get the drying of
the material, accomplishing with the following conditions: air relative humidity at the
exit of the dryer should be lower than balance humidity, and in the final calculation we
must verify that air velocity is equal to the proposed value at the beginning of the
sequence.
With the above conditions already met, sequence calculation gives the following results.
At a temperature of 65 C drying time is of 11 hours of sunlight; while at 50 C time is
increased up to 33 hours, these drying times are similar to those reported in
experimental works. Knowing that it can be obtained a solar radiation of 400 W/m2 a
day, we can go through the sequence of calculation to estimate the size of a solar typetent dryer to perform the drying of a determined fruit or vegetable quantity.
(keywords: drying, solar radiation, fruits, vegetables)
50
FP-18
Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of
the Steeping Time
Rojas-Molina, E. Gutirrez, M.E. Corts-Acevedo, A. Falcn, R. Bressani, A. Rojas, C. Ibarra, J.L. PonsHernndez, S.H. Guzmn-Maldonado, A. Cornejo-Villegas, and M.E. Rodrguez.
Facultad de Ciencias Naturales, Licenciatura en Nutricin, Universidad Autnoma de Quertaro,
Quertaro, Mxico.Departamento de Posgrado e Investigacin. Facultad de Ingeniera, Universidad
Autnoma de Quertaro, Cerro de las Campanas S/N, Quertaro, Mxico.Facultad de Estudios Superiores
Cuautitln, Universidad Nacional Autnoma de Mxico, Campus Cuautitln, Cuautitln,
Mxico.Laboratorio de Neurofarmacologa Marina, Instituto de Neurobiologa, Universidad Nacional
Autnoma de Mxico, Campus Juriquilla.Centro de Ciencia y Tecnologa de Alimentos, Universidad del
Valle de Guatemala.
Facultad de Qumica, Departamento de Investigacin en Productos Naturales, Universidad Autnoma de
Quertaro. Cerro de las Campanas S/N, Quertaro, Mxico.7Unidad de Biotecnologa. Campo
Experimental Bajo, INIFAP. Celaya Guanajuato, Mxico. 8Centro de Fsica Aplicada y Tecnologa
Avanzada, Universidad Nacional Autnoma de Mxico, Campus Juriquilla, Quertaro, C.P. 76230, A.P.
1-1010, Mxico.jirojasmolina@yahoo.com.mx, isela@fata.unam.mx
This work shows the protein changes in Quality Protein Maize (QPM H-368C) during
the traditional nixtamalization process as a function of the steeping time from 0 to 15 h.
Protein content (N x 6.25), pH, protein fractionation, reactive lysine, essential amino
acids and protein digestibility were analyzed to explain the protein quality modifications
in nixtamalized corn flours (NQF). The thermo-alkaline process increased significantly
(P 0.05) the protein content (5.57 0.86%) in NQF obtained at 3, 5, 7, 9, 11, 13 and
15 h of steeping time compared with native corn or corn without treatment (NC). The
pH of NQF were not proportional to the steeping time and significantly different (P
0.05) between them. At 5 h critical steeping time the total lysine and reactive lysine
content decreased severely (36 and 32% respectively) with statistical differences (P
0.05) compared to NC. On the other hand, the tryptophan content decreased
significantly (P 0.05) at steeping times from 5 to 15 h (38.70 6.7%) compared to
NC. The changes in the lysine and tryptophan content were not proportional to the
steeping time. The protein recovery in the albumins and globulins fraction diminished
(P 0.05) with respect to raw corn. The protein recovery for -zeins, glutelin-like,
glutelins and residue increased. A significant (P 0.05) decrease in the essential amino
acids in NQF obtained from 3 to 7 h of steeping time compared with NC was found.
Equally important was the reduction in protein digestibility observed in NQF steeped at
long steeping times (from 11 to 15 h) with significant (P 0.05) differences compared
with NC. The protein solubility distribution along the steeping step and the essential
amino acids location, specifically lysine in corn kernel could explain partially the
protein quality changes observed in this research. Finally, these results contribute to
conciliate the discrepancies associated with the protein quality modifications in
nixtamalized corn reported previously in literature.
(keywords: QPM, protein quality, lysine, tryptophan, nixtamalization).
51
FP-19
Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in
Nixtamalized Corn Flours Obtained by the Traditional Nixtamalization Process
I. Rojas-Molina, E. Gutirrez, J.L. Arjona-Romn, L. Baos, M. Corts-lvarez, L. Campos-Sols, M.
Hernndez, A. Cornejo and M.E. Rodrguez.
Quertaro, Mxico.Departamento de Posgrado e Investigacin. Facultad de Ingeniera, Universidad
Autnoma de Quertaro, Cerro de las Campanas S/N, Quertaro, Mxico.Facultad de Estudios Superiores
Cuautitln, Universidad Nacional Autnoma de Mxico, Campus Cuautitln, Cuautitln, Mxico.Instituto
de Materiales, Universidad Nacional Autnoma de Mxico, Mxico.Posgrado en Ciencias Biomdicas,
Universidad Nacional Autnoma de Mxico, Mxico.Universidad del Valle de Mxico, Campus
Quertaro, Mxico.
Centro de Fsica Aplicada y Tecnologa Avanzada, Universidad Nacional Autnoma de Mxico, Campus
Juriquilla, Quertaro, C.P. 76230, A.P. 1-1010, Mxico.jirojasmolina@yahoo.com.mx
isela@fata.unam.mx
This research shows the effect of temperature (72, 82 and 92C) and steeping time (0, 1,
3, 5, 7, 9, 11, 13 and 15 h) on calcium and phosphorus content in nixtamalized corn
flours (NCF) obtained by the traditional nixtamalization process. Atomic absorption
spectroscopy and UV-vis spectroscopy methods were used to study the calcium and
phosphorus content, as well as, the Ca/P ratio in NCF. Additionally, the deposition and
identification of calcium compounds in nixtamalized corn pericarp were analyzed by
low vacuum scanning electron microscopy, energy dispersive spectrometry and X-ray
diffraction techniques. Furthermore, dry matter loss in NCF is reported. It was found
that as the temperature increases the Ca enhances and the phosphorus content decreases
with statistical differences (P 0.05) between thermal treatments. Calcium compounds
were found in pericarp samples, which were identified as calcite. The thermo-alkaline
process increased significantly (P 0.05) the carbonate calcium content (8.98% 0.14,
9.28% 0.24 and 9.89% 0.24) in NCF obtained at 72, 82 and 92C, respectively. It
was found statistical differences (P 0.05) in phosphorous content in NCF obtained at
different cooking temperatures. In addition, there was a significant correlation between
phosphorus levels and steeping time at 92C (r = -0.91). The calcium/phosphorous ratio
in NCF obtained at 72, 82 and 92C was in average 0.45 0.03, 0.61 0.05 and 0.82
0.05, respectively. In consequence, the Ca/P ratio increased when cooking temperature
enhanced, nevertheless, there was no a correlation between Ca/P ratio and steeping
time. There was a high correlation (P 0.01) between dry matter loss and steeping time
(r = 0.99) in NCF, this fact influenced the Ca/P ratio due to calcium attached to
pericarp. Maximum values in Ca/P ratio were detected at 7 h of steeping time in NCF
obtained at 82 and 92C and at 9 h in NCF cooked at 72C. These results can be used
with industrial purposes, in order to assess a maximum calcium/phosphorus ratio, and at
the same time, to avoid the loss of pericarp for increasing the functional properties of
NCF.
(keywords: calcium, phosphorus, nixtamalization, calcium/phosphorus ratio)
52
FP-20
Study of calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a
Function of the Cooking Temperature
E. Gutierrez, Isela Rojas-Molina, J. L. Pons-Hernandez, H. Guzman, B. Aguas-Angel, J. Arenas, Pilar
Fernandez, G. Herrera, M.E. Rodrguez.
Departamento de Posgrado e Investigacin. Facultad de Ingeniera, Universidad Autnoma de Quertaro,
Cerro de las Campanas S/N, Quertaro, Mxico.Facultad de Estudios Superiores Cuautitln, Universidad
Nacional Autnoma de Mxico, Campus Cuautitln, Cuautitln, Mxico. E-mail:Facultad de Ciencias
Naturales, Licenciatura en Nutricin, Universidad Autnoma de Quertaro, Quertaro, Mxico.Instituto
Nacional de Investigaciones Forestales Agrcolas y Pecuarias, Campus Celaya, Celaya, Guanajuato,
Mxico.
Instituto de Fsica, Universidad Nacional Autnoma de Mxico, Mxico, D. F. Instituto de Geografa,
Universidad Nacional Autnoma de Mxico, Mxico, D.F.Centro de Fsica Aplicada y Tecnologa
Avanzada, Universidad Nacional Autnoma de Mxico, Campus Juriquilla, Quertaro, C.P. 76230, A.P.
1-1010, C.P. 76000, Mxico. elsane@correo.unam.mx, elsaneqpm@yahoo.com.mx
In this report, the effect of temperature on the calcium content of Quality Protein Maize
(QPM H-368C) during the nixtamalization process as a function of the steeping time for
three cooking temperatures (72, 82 and 92C) is presented. Also, for the first time, we
report in physicochemical terms the end of the cooking stage during the nixtamalization
process that was established when the moisture content in corn kernels reached a value
of 36% (w/w) with a lime concentration of 1% (w/v) independent of the cooking
temperature. Atomic absorption spectroscopy was used to determine the calcium
concentration in the whole kernel and in its different anatomical components, pericarp,
endosperm, and germ, as well as in 10% of the outermost layers, the next 10%, and the
remaining 80% of the endosperm as a function of the steeping time. It was found that if
the cooking temperature increases, the calcium content increases also. For steeping
times in the range of 57 hr, a relative maximum was found in the calcium contents of
0.24, 0.21, and 0.18%, w/w, in QPM H-368 flours at 92, 82, and 72C, respectively.
Calcium was found in the most external layers in the endosperm and minimum diffusion
occurs in the internal 80%. Phosphorous was measured by using UV spectroscopy and
the results showed that it remains constant at 0.24% throughout the process. Scanning
electron microscopy analysis was used to explain the calcium ion diffusion in the
kernel. The physical changes in the pericarp govern the calcium diffusion process.
(keywords: ion diffusion, calcium, thermo-alkaline treatment)
53
FP-21
Physicochemical Characterization of Nopal Pads (Opuntia ficus indica) and Dry
Vacuum Nopal Powders as a Function of the Maturation
I. Rojas-Molina, M. E. Rodrguez-Garcia, C. de Lira, E. Hernndez-Becerra, M. A. Cornejo-Villegas, E.
Gutirrez, R. Reynoso, L. C. Quintero, A. Del-Real, T. A. Zepeda, C. Muoz-Torres and M. A. Aguilera.
Quertaro, Mxico. E-mail: jirojasmolina@yahoo.com.mx isela@fata.unam.mx. Departamento de
Posgrado e Investigacin. Facultad de Ingeniera, Universidad Autnoma de Quertaro, Cerro de las
Campanas S/N, Quertaro, Mxico. Centro de Fsica Aplicada y Tecnologa Avanzada, Universidad
Nacional Autnoma de Mxico, Campus Juriquilla, Quertaro, C.P. 76230, A.P. 1-1010,
Mxico.Programa de Posgrado en Alimentos del Centro de la Repblica (PROPAC). Facultad de
Qumica. Universidad Autnoma de Quertaro. Facultad de Estudios Superiores Cuautitln, Universidad
Nacional Autnoma de Mxico, Campus Cuautitln, Cuautitln, Mxico. Laboratorio de Espectroscopia
de Absorcin Atmica. Centro de Geociencias, Universidad Nacional Autnoma de Mxico, Mxico.
This paper presents the physicochemical and nutrimental characterization of fresh nopal
(Opuntia ficus indica, Redonda variety) and nopal powder produced at different stages
of development. Nopal powder was obtained by dry vacuum technique using 102 mm
Hg and low temperature (40C). The results showed that the nutrimental and mineral
composition of nopal changes as a function of the maturation as follow: The ash content
increases from 18.41 for nopalitos (60 g of weight) to 23.24% (nopal pads 200 g);
calcium content increases from 1.52 to 3.72%, while phosphorous exhibits an opposite
trend: 0.43 to 0.27%, respectively. Calcium oxalate was determined by X-ray
diffraction, scanning electron microscopy (SEM) and quantified by using atomic
absorption spectroscopy. Calcium oxalate decreases from 7.95 to 3.47 mg/g and the
Ca/P ratio varies from 3.6 to 11. The soluble fiber decreases from 25.22 to 14.91%,
while insoluble fiber increases from 29.87 to 41.65%. These results suggest that nopal
could be an important source of minerals within the diets of people in Mexico and the
rest of Latin America.
(keywords: Opuntia spp, calcium oxalates, mineral content)
54
FP-22
Modelling the Kinetics of Fluidized Bed Drying of Peas Using Pelegs Approach
Juan Mercado Flores, Melva Lpez Orozco, Gerardo Martnez Soto, Jazmn Camarena Martnez.
Instituto de Ciencias Agrcolas de la Universidad de Guanajuato.
juan_merc@hotmail.com
In this research work, it is presented the application of a mathematical method based on

the Peleg equation for the kinetics of food drying. It took 16 experiments in which a
certain amount of peas (Pisum sativum) were dehydrated in a fluidized bed dryer. A
Greek-Latin square experimental design with 4 variables was used: Heat temperature,
radius of the particle, airs velocity and bed height, in 4 levels each one. Sample mass
was determined at regular time intervals of 10 min until the equilibrium moisture was
reached. The Pelegs Method was used on these data and were obtained two important
dry parameters by linear regression, a, mass fraction lose of water; and, 1/b, the time
when a is diminished by a half and it was obtained an average determination
coefficient of R2 = 0.9967. Once these parameter were obtained, it was analyzed their
dependence of the 4 variables by a variance method using the statistical program
Statgraphics Plus 5.1. With this model, it was achieved the simplification of the study of
process of dry by flowed bed in peas. Furthermore, an equation was determined to ease
the collecting data for a dry process simulator under condition close to the studied ones.
(keywords; Pisum sativum, bed dryer, peas)
55
FP-23
Textural and Sensory Evaluation of Cookies Prepared with Chickpea (Cicer
arietinum) and Wheat (Triticum spp.) Flour Mixtures
Snchez Cruz, V.; Chaires-Martnez, L. and Jimnez-Avalos, H.A.
Food Research Center. Instituto Tecnolgico Superior de Alamo Temapache (CIA-ITSAT). Potrero del
Llano-Tuxpan, Km 6.5. Xoyotitla, Alamo Temapache. Veracruz, Mxico. Tel. 0176584-40038 and 39.
email. hector_alejandro@hotmail.com
Chickpea is one of the most important leguminous produced in Mexico, its annual
production occupies the third place; however, it does not present a high consumption
per capita due to diverse factors although it has a great nutritional value. Thus, the aim
of this work was to elaborate cookies with mixtures of chickpea and wheat flour at
several proportions and to evaluate its textural and sensorial properties. Chickpea flour
was produced in the lab whereas wheat flour was of commercial brand. Cookies were
prepared and the texture of the dough and of the finished product was evaluated using a
CNS Farnell Brokfield (QTS-25) texture analyzer. Dough was placed in 50 ml vessels
and uniaxially compressed into 15 mm in a double cycle at a constant rate of 30
mm/min and a 5 s waiting period, with a 2.5 cm in diameter cylindrical acrylic probe
attached to the same texture analyzer. For the cookies, a compression proof was carried
out using uniaxially deforming samples of 7 mm at a constant speed of 30 mm/min
using the three point bend probe. Statistical analysis was carried out with a TexturePro
v2.0 and SPSS v11.0 software. Results shown that hardness in chickpea flour samples
was significantly higher (P<0.05) than that of 100% wheat flour (up to 200 %); whereas
the cohesiveness, springiness and adhesiveness parameters were significantly low (up to
70, 30 and 75 % respectively); gumminess did not present significant differences
attributed to the increasing concentration of chickpea flour. In sensorial analyses, the
acceptance proof carried out with the cookies showed that it was not notorious the
presence of chickpea flour in the samples since significant difference was not observed
in the values granted by the not trained judges; besides they accepted well the product.
With the previous thing, we conclude that chickpea flour is a good alternative to
strengthening the bakery products without affecting to great extent textural and
sensorial characteristics.
(keywords: chickpea, TPA, sensory analyses)
56
FP-24
Thixotropy and Flow Behavior of Ternary Dispersions of Biopolymers
Armbula-Pea, A. L., Ramos-Ramrez, E. G., Salazar-Montoya, J. A.
Department of Biotechnology and Bioengineering, CINVESTAV-IPN.
Av. IPN 2508, P. O. Box 14-740, C. P. 07360 Mxico 14, D. F. Mxico.
Email: jsalazar@cinvestav.mx
Some biopolymers have gelatinization, emulsification and thickening properties, reason

why food industries uses them like additives. The propylenglycol alginate (PGA) is
used like foam stabilizer. The gum arabic (GA) is very soluble in water and it has many
applications in the industry like foam stabilizer, flavor fixer, emulsifying of drinks,
dehydrated soaps and sauces. The tragacanth gum (TG) is resisted to acid way; the
industry uses it to stabilize soaps, ice cream, dairy and confectionary products. The
main objective of this research was the determination of the thixotropy and flow
behavior of ternary dispersions at different concentrations. Design of random blocks
was used for research of mixtures behavior at different concentrations of three
biopolymers (PGA, GA, TG). The rheological parameters were obtained by a low stress
rheometer LS 100 (Paar Physica, Germany). The mixture containing the biggest
quantity of PGA had the highest viscosity (112.9 mPa s). Whereas the mixture
containing the biggest quantity of GA had the highest thixotropy (1214.95 Pa/s), at the
same time it had the lowest viscosity (35.2 mPas). On the other hand, the mixture
containing the biggest quantity of TG had the lowest thixotropy (80.85 Pa/s). The
rheological model used to describe the mixture parameters was Ostwald-de-Waele. The
mixture containing the biggest quantity of GA presents a diminution of 63.35% in
consistency coefficient with respect to the mixture containing the biggest quantity of
TG. All mixtures presented a flow behavior index below to 1, in an interval of 0.529 to
0.667. The mixtures presented a non-Newtonian behavior of shear thinning flow; in
which when the shear rate increasing, the viscosity decreases.
(keywords: thixotropy, viscosity, biopolymers.)
57
FP-25
Creep Rheological Behavior of Dispersions Containing Gum Arabic
and Soy Protein Mixtures
Jimnez-Avalos,H. A., Ramos-Ramrez, E. G., Salazar-Montoya, J. A.
Department of Biotechnology and Bioengineering. CINVESTAV-IPN.
E-mail: jsalazar@cinvestav.mx Current Address: Food Research Center. Instituto Tecnolgico
Superior del Alamo Temapache, Km 6.5 Carretera Potrero del Llano-Tuxpan.
Xoyotitla, Alamo Temapache, Veracruz.
Gum arabic is used in diverse foods by its properties like thickening agent, which have
been mixed with other biopolymers as soy proteins, they give textures to the food to be
more accepted by the consumers. The aim of this study was to determinate the creep
rheological behavior of dispersions containing gum arabic (GA), soy proteins (SP) and
its mixtures (GA/SP). GA dispersions (10 and 15%, w/v), SP dispersions (1 to 8%, w/v)
and mixtures GA/SP (values of conc?) were prepared. Rheological creep test were
performed in a low stress rheometer LS 100 (Paar Physica, Germany). In creep curves
for GA dispersions, no recovery was observed when the applied stress was suspended,
since the dispersions behaved as viscoelastic liquids; while in the SP dispersions at 8%,
it was observed a recovery of 96%, behaved as viscoelastic solids. In the mixtures
GA/SP no recovery was observed when the applied stress was suspended, which
indicates that when mixing GA and SP, the typical behavior of viscoelastic liquid
predominates. Viscosities values (0) obtained according to the Kelvin model, in GA
dispersions, they were 0.15 and 0.38 Pas respectively and in SP dispersions they
presented values of 0 of 3.45x105 Pas at the maximum concentration of 8%. In the
mixtures, when incorporating GA, 0 diminished 106 % presenting values around of 1.3
Pa s, at 15/8 % (w/v). This decrease probably is due to a segregative effect when GA
were incorporated.
(keywords: creep, gum arabic, soy proteins)
58
FP-26
Rheological Properties of Mixture of Crude and Purified Mucins
Delgado-Reyes, V. A., Ramos-Ramrez, E. G., Salazar-Montoya, J. A.
Department of Biotechnology and Bioengineering, CINVESTAV-IPN.
Email: jsalazar@cinvestav.mx
The mucins are polymers of proteins and carbohydrates (glycoproteins) where the chain
of oligosaccharides is united covalently to a skeleton of peptide nature by bound-ortho.
These glycoproteins are secreted by mucosal epithelial, where its protective function it
is attributed to the high viscosity that presents; are in the snot of secretions of the
gastrointestinal, respiratory and reproductive apparatuses of mammals. In this study the
rheological properties of mixture crude and purified mucins were determined.
Dispersions of crude and purified mucins at 20% concentration (w/v) and mixtures of
crude mucin (25, 50 and 75%) and purified mucin were prepared (75, 50 and 25%). The
rheological parameters ???(K, n, ) and the material functions ???(G, G) were
obtained using a low stress rheometer LS 100 (Paar Physica, Germany). The model that
better represented the experimental results was the Ostwald-de-Waele, the values of the
consistency index were 48% bigger in mixtures where the purified mucin this in more?
percentage (75%), the flow behavior index is an interval of 0,574 to 0.643. The studied
mucins presented a behavior of macromolecular dissolution (G> G). The values of
the storage module (G) were 72% bigger in purified mucin (20%) and 32% in the
mixtures with 25% of crude mucin, and 75% of purified mucin.
(keywords: pure mucin, crude mucin, rheology, viscoelasticity)
59
FP-27
Microencapsulation of Lactobacillus sp. by Ionic Gelation
Rosas-Flores, W., Ramos-Ramrez, E. G., Salazar-Montoya, J. A.
Department of Biotechnology and Bioengineering, CINVESTAV-IPN. Av. IPN 2508, P. O. Box 14-740,
C. P. 07360 Mxico 14, D. F. Mxico. *Email: jsalazar@cinvestav.mx
The ionic gelation is a technique in which divalent and monovalent cations can interact
with anionic polysaccharides and it can generate three-dimensional networks. Thus it is
possible that these networks can be used to cover and protect an active ingredient, as a
flavor or cells of industrial interest. In this research, we pose a technique for
microencapsulation of Lactobacillus sp. without changing the viability of the culture
using a binary mixture of sodium alginate and gellan gum; thus it was necessary the
characterization of flow behavior of dispersions containing biopolymers. The
microencapsulation was carried out using ionic gelation through an emulsion W/O at
different agitation rates (480, 800, and 1200 rpm). In order to determine the efficiency
of microencapsulation it was necessary to count the unit forming colonies before and
after microencapsulation process. From the results we can conclude that the flow
behavior shown by dispersions studied was non-Newtonian type shear thinning, because
the flow behavior index remained below the unit in all cases. Regarding the rates of
agitation studied, we noted that the lowest speed of agitation, which affected less the
viability of the culture (10%), allowed a 90% efficiency in microencapsulation. While
for the other rates of agitation (800, 1200 rpm), the stress generated had a negative
effect on efficiency, lowering its value as much as 50%.
(keywords: emulsion, alginate, gellan gum, Lactobacillus sp., microencapsulation)
60
FP-28
Ataulfo Mango Nectar Stabilized with Polysaccharides
Cruz Jurez, W., Cisneros Martnez, A., Hernndez Mondragn, T., Ocadiz Garca, M., Muoz Aguilar,
P. y Ramrez Ortiz, M.E.
Departamento de Ingeniera y Tecnologa, Facultad de Estudios Superiores Cuautitln-UNAM, Av. 1 de
Mayo s/n, Col. Sta. Ma. Las Torres, Cuautitln Izcalli, Edo. de Mxico, Mxico, C.P. 054740.
e-mail: mro2102@hotmail.com
Mango is a tropical fruit with much acceptance between the consumers, but is a fruit
few exploit at industrial level, except the Manila Mango, the other species have not been
used more than for direct consumption, for that reason is consider the application of the
variety ataulfo for the elaboration of a drink made out of nectar. The main technological
preoccupation in this product is the sedimentation of the mango pulp after time
preparation, for it is added stabilizers, taking care of that do not modify the
characteristics flavor, color and visual appearance. In this work four different
polysaccharides were used: Gomar guar, xantana, carboximetilcelulosa (CMC) and
pectina, two concentrations in all the cases: 0.075 and 0,1% were used. Flow behavior
was evaluated on different nectars by means flow curves in viscometer Haake
Viscotester VT550 and MV-DIN from 0,5 to 500 s-1, in ascending and descendent form.
Analysis of the relative thixotropic areas calculated by integration. Also, a stability test
was realised putting 10 ml of nectar under centrifugation for 20 min. Results were
analyzed using analysis of variance (ANOVA) with = 0.05. The following results were
obtained, in all the cases the samples adjusted to the Power Law behavior type and
concentration of polysaccharide has significant influence on n and K parameters. When
polymer concentration was increased the K value was also increased. For n values, it
falls generally when the polysaccharide concentration was increased. Stability was
increased when polysaccharide concentration increased. Xanthan gum was the polymer
that provided more stability to the nectar.
(keywords: Polysaccharides, stability, drink, mango)
61
FP-29
Polysaccharide Effects on Rheological and Textural Properties in Water Bread
Aguirre Ponce, J. D., Herrera Trejo, D. K., Rodrguez Carmona, O. Y., Sampedro Prez, S. I., Muoz
Aguilar, P. y Ramrez Ortiz, M.E.
Departamento de Ingeniera y Tecnologa, Facultad de Estudios Superiores Cuautitln-UNAM, Av. 1 de
Mayo s/n, Col. Sta. Ma. Las Torres, Cuautitln Izcalli, Edo. de Mxico, Mxico, C.P. 054740.e-mail:
mro2102@hotmail.com
Nowadays, in the food industry is important to analyze and study both training as the
stabilization of solid foam. In bakery products added with hydrocolloids, are modified
some rheological and textural properties according to polysaccharide used. However,
the results generated add them to reflect better uniformity in crumb and a delay of
ageing on the bread, very important factor in the quality of the finished product and
therefore the shelf life. This paper describes the behavior of comparative form and
functionality, of guar gums, xanthan and mezquite, added in a water bread, each one
with three concentrations (0.25, 0.50 and 1% w/w?). We used a rheometer Haake (RM
software version 3.11.01), with a plaque rough 35 mm in diameter and 1mm gap, to
determinate the linear zone () took place a scanning of 39 to 1000 Pa at 1 Hz; after
there was a sweep of frequencies from 0.1 to 100 Hz ( T= 25C) to establish the
viscoelastic behavior. To assess the texture was used a test profile texture with a
texturometer (Lloyd TA500 with cell loading 1Kg); took place at 2 different conditions:
bread (penetration crust) was assessed with a cone of acrylic, 15 , crumb was evaluated
in a transversal cut, with a cylinder of 1/8 in; parameters considered were hardness and
cohesiveness, particularly to chewiness for the crumb and gumminess for the crust
(T=25 C). To statistical analysis was used an Anova with a = 0.05. The results
obtained were as follows: All doughs evaluated showed that G ' (elastic behaviour) was
always higher than G'' (viscous behavior) because increasing the concentration. As for
the textural properties, the hardness of bread increased proportionately with the
concentration of gums. It was noted that the guar gum at low concentrations produced
better effects by reducing the hardness. Rather gum xanthan, increasing its
concentration retained more water reflected in a high value on the hardness. The
mezquite gum introduced a stable behavior to varying concentrations, because it did not
have very drastic changes in the assessments made. Based on the analysis showed that
the concentration is a significant parameter for the hardness (p <0.005).
(keywords: polysaccharides, bread, texture properties, rheological behavior)
62
FP-30
Mango (Mangifera indica L.) Jam Low in Sugars
Ortiz Melchor, R., Fuentes Romero, M.E. y Ramrez Ortiz, M.E.
Departamento Ingeniera y Tecnologa, Facultad de Estudios Superiores Cuautitln- UNAM, Av. 1 de
Mayo s/n, Col. Sta. Ma. Las Torres, Cuautitln Izcalli, Edo. de Mxico, MxicoC.P. 54740
*
E-mail: mro2102@hotmail.com
The last market tendencies denote an increasing demand of hypocaloric foods by

different causes. In first place, the limitation or exclusion of the diet of sugars is for
disease reasons, as the diabetes case, that the people have altered the glucose
metabolism and therefore limited its consumption of specific form. In addition, they are
the injurious effects that on the health have the rich diets in carbohydrates and fats, and
finally the aesthetic reasons or fashionable. Mango pulp of Tommy Atkins variety was
used it was 14 Brix and an acidity of 9 g/L. Also, low methoxyl pectin and two
modified starches (a potato starch cross-linked and other stabilized with acetic
anhydride), were used. Three concentrations: 3.5, 4,5 and 5.5% for starches and 0.65,
0.75 and 0,8% for pectin were used. To diminish the sugar content, sucralose in a single
concentration was used. Textural behavior was evaluated using a texture analyzer TAXT2 with 2.54 cm cylinder probe. They were obtained from the texture profile, the
hardness, adhesiveness, cohesiveness and gumminess like parameters that they describe
to this product. Analysis of variance with = 0.05 was employed for data analysis. It
was obtained that the hardness, adhesiveness and gumminess of the jam were increased
with the increase of polymer concentration in significant form (P < 0.05) Nevertheless,
jams made with pectin showed values very superiors respect to the elaborated with
starches, this probably is due to the different gel formation mechanisms, that involves in
the case of the pectin the formation of ionic and hydrogen bonds, forming therefore one
more reinforced three-dimensional network, whereas for starches only hydrogen bonds
were involved. A tendency similar is showed for cohesiveness of samples made with
starches, the value of this was increased when starch concentration was increased and in
the case of samples made with pectin, values were constant, probably because the
formation of ionic bonds of this is limited by the ion concentration in the formulation
that was constant for the three formulations and in this way the cohesiveness of gel not
is modifies.
(keywords: polysaccharides, gel texture properties)
63
FP-31
Evaluation of Chemical, Physical and Rheological Characteristics of Flours
Obtained From Bread Wheat With Different Percentage of the Yellow Berry
Defect
Lpez-Ahumada , G.A., Ramrez-Wong, B., Miln-Carrillo, J., Zazueta-Morales, J.J., Garzn-Tiznado,
J.A., Figueroa, J.D.
Departamento de Investigacin y Posgrado en Alimentos. Universidad de Sonora. Rosales y Blvd.. Luis
Encinas s/n. Col. Centro. Tel y fax: 662259-22-07 a 09. Hermosillo, Son., c.p 83000.
galopez@guayacan.uson.mx
Recently, in the State of Sonora Mexico, bread wheat cultivars have been affected by a
physiological disorder named yellow berry. A research was performed to characterize
chemically, physically and rheologically flours obtained from a commercial bread
cultivar (Tarachi) with 0, 11, 45, 60 and 100 % of yellow berry. Flours were evaluated
for moisture content, ash content, protein content, sedimentation volume, falling
number and wet gluten. In addition, rheological determinations were made with the
farinograph, alveograph and the rapid viscoamylograph. A completely randomized
experiment design was carried out. The percentage of yellow berry in the bread wheat
cultivar affected the evaluated characteristics. Include the range values of moisture, ash,
protein content, etc obtained Significant differences (p<0.05) were observed in moisture
and protein contents, falling number, sedimentation, wet gluten; development time and
water absorption measured with the farinograph and tenacitiy, elasticity and dough
work deformation measured with the alveograph. Significant differences (p<0.05) also
were observed in bread volume. It was concluded that flour obtained from wheat with
11% of yellow berry gave still bread with acceptable volume.
(keywords: yellow berry, bread wheat, bread volume)
64
FP-32
Rheological Characterization and Texture Profile Analysis of a Squeeze and Low
in Sugar Mango Jam Elaborated with Different Polysaccharides
Lpez-Hernndez, G., Hurtado-Lpez, C; Valtierra-Aguilar, M, Ramirez Ortz Mara Eugenia; Romero
Arreola Vernica .
Departamento de Ingeniera y Tecnologa, Facultad de Estudios Superiores Cuautitln. Universidad
Nacional Autnoma de Mxico. Cuautitlan Izcalli, Edo. De Mxico. veroromeroarr@hotmail.com
Mexico counts with a wide variety of tropical fruits such as mango that, in spite of
having a great acceptance in the market as raw material, it has not been properly
industrialized. In this project the elaboration of a squeeze and sugar reduced ataulfo
mango jam was proposed. In this project it was established the use of three
polysaccharides (low methoxyl amidated pectin =LMP amidated=, propyleneglycol
alginate and carrageenan) at three concentrations (0.5%, 0.75% y 1%). Fifty percent of
sugar was reduced and replaced by maltodextrin of 20 DE. Flow curves and rheological
parameters were obtained using the Haake Viscosimeter VT-550 ( from 1 to 500 1/s)
with SV-DIN, and the Haake Rheometer RT-20 ( from 1 to 10 1/s) with the serrated
plate PP35 and a distance of 1 mm. To get TPA curve it was occupied the Lloyd TA500
with a 254 mm cylyndrical geometry, using a load cell of 50 kg m/s2, the sample was
placed en petri dishes. The penetration distance was 7 mm at a speed of 0.0016
mm/min. Parameters considered were hardness and adhesiveness. Data were analyzed
from ANOVA with a 0.05 in a Minitab software. For the product consistency (kc, 0,
hardness), neither the kind of polysaccharide nor the concentration have a significant
influence. However, from Tukey test a 7.2% probability to obtain the same hardness
and 14.9% to obtain a similar adhesiveness between each polysaccharide was found.
Also a probability of 3.5% was found to get a similar hardness and 0.3% for a similar
adhesiveness between each concentration. The kind of polysaccharide and concentration
did not affect the model defining the behavior, which is Casson. We conclude that low
methoxyl amidated pectin is a gelling polysaccharide suitable for this type of jam ,
because it confers low viscosity, hardness and adhesiveness, which if higher would not
allow flow of the jam from a squeeze bottle.
(keywords: mango jam, rheological analysis, low methoxyl amidated pectin)
65
FP-33
Effect of Drying Time, Bean Depth, Temperature and Air Flow on Volatile
Acidity, pH and Phenols Totals of Mexican Cocoa Beans.
Barrios Vias, M.L., and Garca Alamilla, P.
Universidad Jurez Autnoma de Tabasco (UJAT). Divisin Acadmica de Ciencias Agropecuarias
(DACA). Centro de Investigacin en Ciencias Agropecuarias (CICA). Carret. Vhsa Teapa Km. 25.
Villahermosa, Tabasco, Mxico. E- mail: shish_kko@yahoo.com.mx
Tel: 993358-1585 fax (142 9151 y 142 91 50) ext 6604
Departamento de Investigacin y Postgrado. Instituto Tecnolgico de Villahermosa. Villahermosa,
Tabasco, Mxico.
Please Include a brief introduction. The drying time (??), bean depth (2.57.5 cm.),
extraction rate of air flow (0.31.2 m/s), and temperature (4070C) on volatile acidity,
total acidity, pH, phenols totals was studied. The drying process of cocoa beans was
realized?? in a tray drier until the moisture content of the beans was reduced to 7.5 %.
The samples were dried according to a central composite rotatable design configuration
for three factors. The data were analyzed using MATLAB program for statistical
analysis. The regression coefficients were then used to plot three dimensional on the
response surface methodology. The drying system in trays manifested near levels of
volatile acidity to the limits settled down by Augier 1999, however the pH values didn't
reach the value of 5.0 recommended in the international level. For the total acidity they
were superior values to 3 ml/g under the study conditions. The best drying treatment
was obtained at the combination of bean depth 3 cm, extraction rate of air flow of 0.4
m/s and temperatures drops of 50C.
(key words: cocoa beans drying, response surface methodology, volatile acidity, pH,
phenols totals)
66
FP-34
Evaluation of Fat Pepper (pepper dioica l. merril) Dehydration in Fluid Bed with
Tempering Cycles, using the Residual Enzymatic Activity as a Quality Parameter
Flores-Martnez, N.L., Cruz y Victoria, M.T., Anaya-Sosa, I.
Laboratorio de Graduados en Alimentos. Escuela Nacional de Ciencias Biolgicas (IPN). Prol. de Carpio
y Plan de Ayala s/n. 11340. Mxico D.F.
Fat pepper (Pimenta dioica L. Merril) is a fruit with high moisture content that is
dehydrated with commercial purposes. In order to export a high quality product, it is
necessary to find a suitable drying technology to maintain the quality of the fruit.
Therefore, the aim of this work was to implement the tempering drying technique,
which has been proved to be a simple and highly efficient methodology to reduce the
moisture content (12% w.b.), to dehydrate fat pepper. The parameters considered to
measure the quality of the fruit were peroxidase enzyme (Worthinton manual) and
ascorbic acid retention (Xylene extraction method). The experimental design consisted
of a 22 factorial where the operation temperatures were 60, 70 and 80C, and the
tdrying/tcycle ratio was 0.5, 1 and 1.5. The operating conditions were determined according
to the minimum fluidizing velocity (Umf), which was 4.75 ms-1. Thus, the operation
velocity (Uop) was 1.2 times the Umf value, and the ratio diameter : length of the drying
chamber (L/D) was 0.5. The diameter of the fresh pepper was reduced by 43% (from 7.5
to 4.3 mm) after the drying process. The apparent and packed densities increased after
the process; sphericity was taken as the unit because of the geometrical shape of the
pepper fruit. For each of the evaluated temperatures, we observed a constant drying rate
period ranging from 20 to 55 min, which represents 1/4 to 1/5 of the total drying time
without tempering cycles. The use of tempering cycles enabled the removal of 2/3 of the
moisture content of the fruit at the same velocity, which means that the amount of
removed water can be increased up to three times compared to conventional drying
techniques. The values of the diffusion coefficient using the second Fick`s law were
found in the range (4.39-6.63) x10-8 m2 s-1. Peroxidase retention increased with the
tempering cycles at 70 C compared to the control, while the ascorbic acid retention
decreased 50% with batch drying and tempering drying.
(keywords: fluidized bed, tempering cycles, peroxidase)
67
FP-35
Characterization of product quality attributes and morphological changes of
laminated snack during frying
Santacruz-Vzquez Claudia; Santacruz-Vzquez Vernica;
Cern-Luna Higinio; Campos-Rodrguez Gustavo.
Benemrita Universidad Autnoma de Puebla. Facultad de Ingeniera Qumica.
CP. 72560. Puebla, Mxico. e-mail: clausanva@yahoo.com.mx
Frying is one of the most popular unit operations to process food. Frying makes food
more palatable. Economical potential for development of innovative and improved
frying processes was reported in literature. Typical examples of frying technology still
includes improving oil quality, oil absorption mechanism, and engineering
considerations of residence time and design of fryers. Deep-fat frying, or immersions
frying, is defined as the process of cooking and dehydration of foods by immersing
them in hot oil ocurring several chemical and physical changes. Starch gelatinization,
protein denaturation, and flavor development are the most frequently structural changes
that occur during frying of food. Physical changes are manifested as a decrease in
moisture content, increase in product temperature, oil content, and crust formation. The
aim of this work was the characterization of product quality attributes and
morphological changes of laminated snack prepared with wheat flour, in order to
provide critical information that can be used to describe the structural changes in the
product during frying. Snack food were prepared with wheat flour and samples were
deep-fried in cartamo oil at lab-scale temperatures of 180, 190 and 200 C with frying
times of 30, 60, 90, 120, 150, 180, 210, 240, 270 y 300 s. Microstructural changes were
determined by Stereomicroscope (magnification 10X) and the fractal dimension (FD) of
the microscopic images was determined using a box counting technique. The
differences in means among samples were analyzed with Tukeys test. The results
indicated that expansion of snack food happened during the first 90 s of frying. The
snack food expansion increased as a result of some bubbles developed at the surface due
to gas expansion. The snacks become more porous in number and size. The pore size
distribution (values?) became more uniform as frying time increased and the
temperature increased. The frying time and temperature of oil correlated well with
microstructural changes represented by the normalized changes of fractal dimension
(FD/FD0). The combination of all quality attributes is responsible for produccing the
best final product.
(keywords: pores; texture; expansion; snack; morphological changes)
68
FP-36
Development of Low Cost-High Nutrional Value Sauce Fortified with -Carotene
Santacruz-Vzquez, V., Santacruz-Vzquez C., Mateos-Bonilla C., Garca-Jurez S., Monter-Vzquez N.
Facultad de Ingeniera Qumica, Benemrita Universidad Autnoma de Puebla, Av. San Claudio s/n.
ciudad universitaria, Puebla, Puebla, C.P. 72570, versanva2000@yahoo.com.mx
The antioxidants are chemical substances that are characterized for delay the oxidation
of diverse originating substances from the oxidation of fatty acids, that bring about
negative effects for the health of the human being. carotene is an additive whose
antioxidant activity has been widely recognized, reason for which the objective of this
work was the design of a fortified sauce from papaya with -carotene in a 1%
concentration w/w which presented similar characteristics to commercial ketchup
sauces. During the development of the final product, several formulations were tested
which added -carotene to them in a 1% concentration w/w and which were
characterized with the following methods: sensorial acceptance, color, sweet flavor and
consistency. The microbiological tests consisted in determination of fungi, coliforms
and mesophilic aerobic bacteria The physico-chemical characterization was obtained by
means of the determination of the proximal analysis, color and concentration of carotene by HPLC method. The selection of the final formulation was the one that
presented major similarity with commercial ketchup sauces. The developed product
presented a water activity of 0.858; pH 4.36 and moisture content of 88%, shelf life of
60 days, and a sensorial acceptance of 8 in hedonic scale of 9 points. Referring to the
microbiological determinations of coliforms, fungi and mesophilic aerobic bacteria it
was obtained over the course of approximately 36 hours. The levels of viable cells were
counted and increased approximately 2 and 2.5 log cycles, respectively microbial counts
of log10 to log10 CFU/g for coliforms and fungi, lower values to the accepted ones in
the CODEX. he -carotene concentration in the final products was 0.75% of initial
-carotene concentration, which showed that 25% of carotene were thermally
destroyed during processing of sauce.
(keywords: Papaya sauce, -carotene, fortified products design)
69
FP-37
Dehydration and Rehydration of Freeze Dried Corn Grains
Santacruz-Vzquez Claudia; Santacruz-Vzquez Vernica; Monter-Vzquez Nataly; Jurez Vzquez
Adriana.
Benemrita Universidad Autnoma de Puebla. Facultad de Ingeniera Qumica y Alimentos Ciudad
Universitaria. C. P. 72570. Puebla, Mxico.
clausanva@yahoo.com.mx
Corn grains (Zea mays L.), were freeze dried for 28 h. Freeze-dried products were then
rehydrated at 20, 40 and 80C in distilled water. A simple diffusive-type equation was
used to represent water uptake during rehydration. The progression of the rehydration
coefficient (RC) was followed as a function of time (30 min). Effective diffusion
coefficients were modeled as a function of temperature using an Arrhenius-type
relationship. Color and texture of rehydrated samples will be compared to initial
parameters. Samples were also tested for firmness before freeze-drying and after
rehydration (5 min) at different bath temperatures (2080C), by a puncture test on a
Texture Analyzer. The firmness was taken as the maximum force recorded in Newtons.
Microstructure observation of fresh and dried samples was carried out in a
Stereomicroscope Stemi 2000 (magnification 10X). Obtained images were stored as bit
maps in gray scale (0-255). The scanning differential box counting method (SDBC) was
used to evaluate the fractal dimension of images by means of ImageJ 1.34 software. The
results showed that corn grains had higher RC when rehydrated at a temperature 80C.
Rehydration data as a function of time of processing showed a hyperbolic shape with an
initial steep increase in water uptake followed by a decrease in rehydration rate and a
final stage. Temperature showed a marked effect on rehydration of freeze-dried
products. Effective diffusion coefficients increased with temperature, the values are near
of 8.00x10-8 (m2/s). Diffusion coefficients were correlated as a function of temperature.
Firmness and color after rehydration decreased from initial values, indicating that
rehydrated freeze-dried corn grains do not have the same textural and color properties of
the fresh products. At 20C rehydration temperature, firmness seemed to be higher than
for products rehydrated at other temperatures. The fractal dimension SDBC of freezedried corn grains (FDSDBC), was 2.745. Rehydration ratio of freeze-dried foods is in
general 46 times higher than air-dried foods, making freeze-dried products an excellent
option for ready-to-eat instant meals or soups.
(keywords: freeze dried; corn grains; rehydration coefficient)
70
FP-38
Structural and Textural Evaluation of Gluten-Free Bread Crumb
Santacruz-Vzquez Claudia; Santacruz-Vzquez Vernica; Manzano-Hernndez Jazmn; Garca-Jurez
Sandra.
Benemrita Universidad Autnoma de Puebla. Facultad de Ingeniera Qumica.
CP. 72560. Puebla, Mxico. e-mail: clausanva@yahoo.com.mx.
Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat. Upon
exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the
immune system cross-reacts with the bowel tissue, causing an inflammatory reaction.
The replacement of the gluten network in the development of gluten-free cereal
products is a challenging task for the cereal technologist. The functionality of proteins
from gluten-free flours could modify the structure and texture of gluten free bread. The
aim of this work was to evaluate the cellular structure of gluten-free bread crumb using
digital image and texture analysis and was compared with bread crumb baked with
added gluten.The bread was formulated with different mixtures of ingredients and was
baked in swing oven at 180 C for 40 min. Physicochemical characterization was
carried out to analyze the contents of ash, protein, fat, fiber and carbohydrates. Once the
samples were baked and packed on the day of production, the texture was determined.
Softness was measured using a texturometer TAXT2. Microstructure observation at
different sections of bread samples was carried out in a Stereomicroscope Stemi 2000
(magnification 10X). Crumb brightness, mean cell area, and crumb density (number of
cells/cm2), were determined by image analysis. The differences in means among
samples were analyzed with Tukeys test. The moisture content of free bread of gluten
was of 42.39%; protein 6.46%, fat 9.64%; fiber 1.10%; ash 1.28%; and carbohydrates
39.12%. The ingredients used in the tested formulation influenced in the microstructure
of gluten free bread crumb having a larger pore distribution, whereas in bread crumb
baked with added gluten the size of pores is smaller and with a more homogeneous pore
distribution. The structural parameters of bread crumb were strongly related to fracture
stress, with crumb density and brightness showing highly significant correlations.These
results demostrate that the remplacement of the gluten in the formulation of bread had
an important role in the microstructure and textural analysis of crumb.
(key words: gluten free; bread crumb; microstructure; textural evaluation; coeliac)
71
FP-39
Evaluation of polyelectrolyte complex between chitosan-oligosaccharides with
pectic polysaccharides using colorimetric and spectroscopic methods
Zamora-Iruegas C. A., A.M. Rangel-Rodrguez and Contreras-Esquivel J. C.
1
Departamento de Investigacin en alimentos, Facultad de Ciencias Qumicas, Universidad Autnoma

de Coahuila, blvd. Venustiano Carranza y Jos Crdenas s/n. Col. Repblica
Saltillo, Coahuila 25280.
CoyoteFoods Biopolymer and Biotechnology S. de R.L. Saltillo, Coahuila, Mexico.
E-mail: coyotefoods@hotmail.com
In the present study polyelectrolyte complexes (PECs) were prepared with chitosanoligosaccharides (COS) and pectic polysaccharides. The aim of this work was evaluate
the complex formation between pectic polysaccharides and COS. Pectins with degree
of esterification degree (DE) of 0, 30, 60, 90 %, rhamnogalacturonan and pectin
galactan were used for evaluate formation of PECs. Pectic polysaccharides were mixed
with COS of molecular weight of chitosan oligosaccharides of 3, 10 and 50 kDa. The
formation of PECs complex was evaluated by colorimetric method using brilliant
remazol blue (BBR). Chemical structural characterization of PECs was performed by
FTIR. The results showed that the dye interacts with the COS by bonding the amino and
sulfate groups, which produces a blue precipitate after centrifugation of the solution of
PECs. The BBR concentration in the solution after centrifugation is directly
proportional to the quantity of formed PECs. We found that there is the formation of
low, medium and high complex groups, where in the first group we found the PECs of
COS with pectin of 90 % DE. The second group comprised the pectin galactan, while
the last group showed the pectin of 0, 30 60 % DE and rhamnogalacturonan. Results
showed that pectins of low DE showed higher complex formation, indicating that the
DE affected the PECs formation. In the PECs of COS 3 kDa with pectic
polysaccharides is observed the higher yields (88 %) of PECs. We found that COS of
lower molecular weight have better capacity to form PECs. The characterized PECs
showed changes in the absorption bands at 1640-1620 cm-1 the carboxyl group
decreased due to complex formation. The band of amino proton at 1520 cm-1 increased
due to the acid pH of the medium. The colorimetric and spectroscopic methods are
efficient techniques to evaluate complex formation between pectic polysaccharides with
COS for PECs formation.
(keywords: pectin, chitosan, polyelectrolyte)
72
FP-40
An Alternative Method for Extraction of Candelilla Wax (Euphorbia
antysyphilitica).
De len-Zapata, M.,Saucedo-Pompa, S., Contreras-Esquivel, J.C., Jasso-Cantu, D.,
Senz-Galindo, A., Aguilar, C.N.
Departamento de investigacin en alimentos. Facultad de ciencias qumicas. Universidad Autnoma de
Coahuila. Blvd. Venustiano Carranza PO BOX 252. ZIP 25000, Saltillo, Coahuila, Mxico. Tel: +52 844
4161238, Fax: +52 844 4159534, *E-mail: cag13761@mail.uadec.mx
Universidad Autnoma Agraria Antonio Narro. Calzada Antonio Narro s/n. Buenavista, Saltillo,
Coahuila, Mxico.
The candelilla plant (Euphorbia antysyphilitica Zacc) is an endemic species of the

Mexican semi-desert. The producers from the State of Coahuila exploit this natural
resource. Wax extraction from candelilla is one of the most important economic
activities in this region because from it depends economically significant numbers of
farmers. Current wax extraction process is carried out by artisanal methods
implemented over a century ago which involves the immersion of the plant in a solution
of sulfuric acid, which is used in large quantities and very high concentrations,
representing serious health problems and pollution. Due to this problem, we propose
new agents to extract this edible candelilla wax, we also tested some modifications in
the extraction process in order to avoid emissions of toxic chemicals which damage the
health of the person responsible for this activity and also to the environment. Three new
extraction agents proposed in this study were used at different concentrations. these
substances are biodegradable and do not represent any significant damage to health or
the environment, are cheaper, as well as control the wax was extracted through
traditional methods (20% H2SO4) as control. The obtained waxes were characterized by
infrared spectroscopy, nuclear magnetic resonance of hydrogen and carbon. These
agents showed similar wax extraction yields compared with traditional process (p
0.05), besides introducing lower amount of impurities in wax and showing a better
quality. By using these substances, it was obtained a better performance than with
sulfuric acid, in addition to being less expensive.
(key words: Candelilla, wax, extraction)
73
FP-41
Phosphate Effect over Potato Yield and Physicochemical Properties of Potato
Starch
Jurez-Robles, D.R., Martnez-Barajas, E., Bernal, L.
Coordinacin de Investigacin. Escuela de Ciencias Qumicas. Universidad La Salle. Benjamn Franklin
47. Col. Hipodromo Condesa. C.P. 06140 Mxico, D.F. *labg@ulsa.mx
Phosphorus (P) is an essential nutrient for plants because it is a key component in

metabolic processes. The effect of two levels of P (100 and 500 M) over potato
production was evaluated. The yield, tuber composition and the properties of starch
purified from tubers were analyzed. The results indicated that the yield was reduced by
39% when plants were cultivated with a low level of P. Moisture, ashes, crude fiber and
fat contents were similar between tubers coming from both treatments; while protein
level was increased in tubers produced by plants cultivated with low P. Starch
phosphorylation was reduced by 16% in plants cultivated with low P, but the amylose
level was increased. Starch amylolysis and the viscosity provided were also diminished
by P deficiency. The differences in phosphorylation and amylose content were assumed
to contribute to the differences in rheological properties and amylolysis susceptibility.
(keywords: potato, starch, phosphate)
74
FP-42
Development of a Nutritive Snack by Extrusion Using Corn and Chickpeas.
Velasco-Gonzlez, O.H., Nava-Prez, E., Mares, Q. S de J., Ramrez, W. B., Pajarito, R. A.
CIIDIR-IPN-DURANGO, Sigma S/N, Frac. 20 de Nov. II, Durango, Dgo. Mxico. C.P. 34220
oscar@velascos.net; enavap@ipn.mx; bramirez@guaymas.uson.mx; arnulfp@yahoo.com
Nowadays in Mexico the consumption of poorly nutritious food is high, using the great
acceptance inside the children community. Presently in Durangos schools the
consumption of this type of food has been restricted, and recently the rules for the right
commercialization of this products has been published. In 2006 the Official Newspaper
of Baja California Sur published that the consumption of junk food was prohibited.
However there are no alternative food products available yet. One solution was the
manufacture of a new product that was able to replace poorly nutritious food, with a
product having high of amino acids content, which can be comparable to that
recommended by FAO. In this project we used chick-peas that were not able to be used
in the commercial trades, also we used yellow corn, using a Brabender K-19 extruder.
The proportion of flours was adjusted based on the amino acid content reported by the
National Nutrition Institute (INN), using a central composite design 22, with three
repetitions in the central point. The variables used were: humidity of the flour and
temperature, while the response variables were the expansion index, cutting force and
density. The results were analyzed using the response surface methodology. The best
conditions that permits a better product with the higher expansion index, lower density
and cutting force was 158 C in temperature, and 15 % humidity. This represents a
viable alternative for the utilization of Mexican chick-peas, in the production of integral
expanded snacks.
(keywords: extrusion, integral snack, nutritive snack, chick-pea)
75
FP-43
Comparative Hardness of Expanded Snacks Elaborated with Corn-Beans Flour,
using two Varieties of Durangos Beans.
Velasco-Gonzlez, O.H., Nava-Prez, Garca, A. M., Ramrez, W. B., Pajarito, R. A.
CIIDIR-IPN-DURANGO, Sigma S/N, Frac. 20 de Nov. II, Durango, Dgo. Mxico. C.P. 34220
oscar@velascos.net; enavap@ipn.mx; bramirez@guaymas.uson.mx; arnulfp@yahoo.com
At the CIIDIR-IPN-Durango research center, new extruded snacks elaborated with corn
and beans flours were developed, with a protein efficiency ratio (PER) value of 2.28
and 90% of digestibility. The snacks with cheese flavor were best accepted, followed by
the chili-lemon flavored, and finally by the jalapeo chili flavored. However, these
products had relatively higher density and during their extrusion developed relatively
high shear forces, than is desirable in this type of products and processing, probably
because of their higher protein (13%) content. The reduction of these two parameters is
necessary to obtain a good product and adequate processing conditions. Thus, in this
work, different varieties of beans (Garbancillo and Bayo Victoria) and extruding
conditions were used, and their effect on the hardness and density of the expanded
products was determined. The corn and the beans were ground in a hammer mill, mixed
in a proportion of 70-30 % beans-corn, and moisture content was adjusted to 18%. The
mix was extruded at 190oC in a Brabender K-19 extruder at 150 rpm, using a length to
diameter (L/D) ratio of 20:1, and compression ratio of 1:3. The expanded products
presented densities of 0.444 g/cm3 for the Garbancillo flour and of 0.521 g/cm3 for the
Bayo Victoria flour. The shearing force resulted higher in the Bayo Victoria flour with
2.373 Kgf than in Garbancillo with 2.184 Kgf. The expanded index of Garbancillo snack
was the highest with a value of 1.399, while for the Bayo Victoria snack it was of 1.261.
It is concluded that Garbancillo variety was more suitable for producing integral snacks
with lower density, lower shearing force, and higher expansion index.
(keywords: extrusion, integral snacks, nutritive snacks, beans)
76
FP-44
Improving the Carotenoids Stability by Applying Entropic Barriers at the
Nanoscale
Pascual-Pineda, L.A., Flores-Andrade, E., Azuara-Nieto, E., Alamilla-Beltrn, L., Chanona-Prez, J.,
Gutirrez-Lpez, G.F.
Instituto de Ciencias Bsicas, Universidad Veracruzana, Av. Dr. Rafael Snchez Altamirano s/n, Col.
Industrial-Animas, Apdo. Postal 575, Xalapa 91000, Veracruz; eazuara@uv.mx.
Nanotechnology is focused on the characterization, fabrication and manipulation of

biological and nonbiological structures smaller than 100 nm. In particular, it has been
demonstrated that many desirable traits of food such as texture, color, flavour, or
stability, depend on the way that foods are structured. The purpose of this work was to
study the effect of the nanopores present at the wall material, on the stability of
carotenoids obtained from paprika. The carotenoids were encapsulated by coacervation
using a nanostructured material (ZAA) with 75% zeolite: 25% calcium alginate, and
another non-nanostructured (AA) with 100% calcium alginate. Moisture sorption
isotherms of both types of capsules were determined at 25, 35 and 45 C, over a water
activity range of 0.1-0.9, using the gravimetric method. The red and yellow isochromic
carotenoid pigments fractions were measured after 15 days of storage at 25 and 35C,
using a spectrophotometric technique at 472 and 508 nm. The minimum integral
entropy can be interpreted as the point of maximum stability, since water molecules are
best organized and less available for taking part in spoilage reactions. The minimum
integral entropy for the capsules ZAA was found at aw= 0.3 and for the capsules AA
occurs at aw= 0.1. The lowest degradation of carotenoids took place in the capsules
stored at the water activity corresponding to the minimum integral entropy. Therefore
the nanostructured material (ZAA) protected the carotenoids at higher water activities
than the non nanostructured (AA). According to the enthalpy-entropy compensation, the
water adsorption on the capsules AA was enthalpy driven at all water activities studied
(isokinetic temperature TB= 358.41.6 K). On the other hand, the enthalpy-entropy
compensation for the water adsorption process on the capsules ZAA showed two
zones:1) the first at low water activities (0.1-0.3), controlled by entropy (TB1= 56.44.8
K), and 2) the second over a water activity range of 0.3-0.9, controlled by enthalpy
(TB2= 376.93.6 K). AFM images and thermodynamic properties suggested that the
adsorption process and the carotenoids stability were controlled by entropic barriers
when the water molecules were adsorbed in the micropores (pore diameter < 2 nm).
(keywords: carotenoids stability, nanotechnology, thermodynamic properties)
77
FP-45
Modern Extrusion System for Rainbow Trout (Oncorhynchus mykiss)
Feed Production
Araiza-Rosales, E., Delgado, E., Atienzo-Lazos, M.; Gonzlez-Herrera, S.M., Medrano-Roldan, H.; SilesTerrazas, M., Ramrez Wong, B., Cisneros-Arreola, D., Mata-Escobedo, M.I.
Graduate School of Biochemistry Engineering, Technological institute of Durango. Blv. Felipe Pescador
1830 Ote., Colonia Nueva Vizcaya, Durango, Dgo, Mexico, C.P. 34080. Granja Pisccola del Norte,
Durango. Universidad de Sonora, Departamento de Investigacin y Posgrado en Alimentos, Hermosillo
Sonora, Mexico. Instituto Tecnolgico Villamontemorelos. Carretera Durango-Mezquital, Durango,
Mxico. edelgad@itdposgrado-bioqumica.com.mx
Rainbow trout (Oncorhynchus mykiss) is a carnivorous species that requires high quality
animal protein, and highly digestible. Fish flour is used in traditional fish farming, and
is an expensive raw material. Bean flour and bean protein may partially replace fish
flour, and may be a good source of protein for fish farming in Mexico. The aim of this
work was to produce a rainbow trout feed with high vegetable protein content. Four fish
diets were designed with different contents of fish flour, bean flour, bean protein
(Phaseolus vulgaris) and commercial soybean protein. The samples were extruded at
different speed, temperature and moisture. The functional and rheological properties of
the extrudates were analyzed. Extrusion temperature and moisture affected significantly
(p<0.05) the apparent density of fish flour feed, but not the feed containing soybean
protein and bean flour (p> 0.05). Fish flour, bean flour and soybean protein
concentration had no effect (p< 0.05) on bulk density of the extrudates. The water
absorption and the water solubility index were not affected (p< 0.05) by bean flour and
soy protein concentration, moisture content or extrusion temperature, compared to fish
flour extruded feed. Soybean protein affected (p< 0.05) extrudates hardness, compared
to the fish meal extrudates. Bean flour had no effect (p > 0.05) on extrudates hardness,
compared to the fish meal extrudates. A new extrusion technology was developed; to
produce rainbow trout feed with a high concentration of vegetable protein. This feed
will be tested on rainbow trout.
(keywords: rainbow trout, feed, extrusion, diets)
78
FP-47
Optimization of the Physicochemical and Sensory Properties of an Amaranth

Beverage
Contreras, L. E., Gutirrez, R. J. F., Lozano, G. S., Villanueva, R. S., Aorve, M: J. and Jaimez, O. J.
Centro de Investigaciones Qumicas, Universidad Autnoma del Estado de Hidalgo, Carretera PachucaTulancingo km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo. eliclopez@yahoo.com.mx
Atole is a Mexican prehispanic beverage prepared traditionally with corn; although

cereals as wheat, rice and amaranth have also been used. Amaranth presents an
attractive nutritional value due to its high protein content and an adequate amino acids
balance. Recently, this cereal has been included in a lot of foods as cookies, bread,
traditional candies and drinks. In Hidalgo, Mexico, there is a food micro-industry that
produces a powdered amaranth beverage with different flavors: chocolate, strawberry
and walnut. However, this product presents some problems in their texture, color and
flavor intensity. The aim of this work was to improve the formulation of an amaranth
beverage , focusing in its physicochemical and sensory properties. The optimization of
the original formulation was realized considering a statistical experimental design where
the variables considered were: viscosity, flavor, color, popped and unpopped amaranth
flour. The atole prepared with unpopped amaranth flour presented the best solubility
and viscosity properties. The flour presented some toxic compounds such as trypsin
inhibitors and phytic acid in low concentrations; lectins and tannins were not detected.
The results of a preference test showed that the optimized formulation of the amaranth
atole, was significantly preferred by consumers compared with the original one. The
major component of the final formulation was carbohydrates (78.00-78.85%) and an
interesting protein content was observed (8.28-8.70%). The optimized formulations of
chocolate, strawberry and walnut presented the same viscosity behavior at the different
temperatures assayed; however, the strawberry atole raised the highest final viscosity.
Shelf life of the final formulations was carried out at ambient temperature, 40 and 50C,
there were not significant differences in acidity and iodine index during 30 days of
study. These results allow to estimate the shelf life of the products of about 180 days.
(key words: amaranth, atole, cereal)
79
FP-48
Organogelation of Candelilla Wax in Vegetable Oil with and without Tripalmitin

Alonzo-Macas, M., Toro-Vazquez, J. F.
Departamento de Investigacin y Posgrado en Alimentos, Facultad de Qumica, Universidad Autnoma
de Quertaro. Facultad de Ciencias Qumicas, Universidad Autnoma de San Luis Potos
San Luis Potos, 78210 SLP. itza207@gmail.com y toro@uaslp.mx
We investigated the development of a solid phase in dispersions of candelilla wax (CW;

0.5% to 3.0%) in safflower oil (SFO) in the presence of 0.5% or 1.0% tripalmitin (TP).
CW has as its main component hentriacontane (78.9%), a n-alkane (C31H64) with self
assembly properties in organic solvents (i.e., vegetable oils). The development of the
solid phase (i.e., organogel) at different temperatures (Tset) was followed by DSC,
polarized light microscopy, rheometry, and texture measurements using in all cases a
cooling rate of 10C/min. The results showed that under dynamic conditions
organogelation of CW occurred at temperatures above the crystallization temperature of
TP (TCr). Nevertheless, under isothermal conditions at Tset above (i.e., Tset = 5C or
15C) the TCr of tripalmitin in the SFO, the TP crystallized probably on the organogel
structure. This process modified the three-dimensional structure of the organogel with
the subsequent effect on the rheological properties of the system, as evaluated by the
elastic modulus (G), the phase shift angle (), the yield stress (*), and the hardness. In
general, CW organogels in the presence of 1% TP showed higher G values than in the
absence of TP at Tset of 5C and 15C. However, at the same Tsets * was always higher
in CW organogels developed in SFO without TP than in organogels developed in SFO
with 1% TP. Similar results were also observed by the organogels hardness. This
research showed that the presence of high melting TAGS in vegetable oils modifies the
functional properties of organogels.
(keywords: candelilla wax, organogelation, crystallization.)
80
FP-49
Tortilla Production as an Alternative Use for Wheat with Yellow Berry
Matus-Barba, E.A., Lpez-Ahumada, G.A., Torres-Chvez, P.I., Salazar-Garca, M.G., Ramrez-Wong,
B., Fernndez-Ramrez, M.V.
Departamento de Investigacin y Posgrado en Alimentos. Universidad de Sonora, Rosales y Blvd.. Luis
Encinas s/n., Col Centro, Tel y Fax: 259-22-07 a 09, Hermosillo, Sonora. c.p. 83000.
pichurry18@correoa.uson.mx
During the last years, in the Sonora State, in the Northwestern Mxico, wheat cultivars
have been affected by the physiological disorder called yellow berry. This disorder
affects mainly the endosperm texture and protein content. A research was conducted in
order to evaluate the physicochemical and rheological properties of flours of these
cultivars. Tortilla preparation was also evaluated. The cultivar Tarachi with different
levels (0, 11, 45, 60 and 100 %) of yellow berry was used. Wheat was milled in a
Quadrumat Senior mill. Flour was analyzed for protein and moisture contents,
sedimentation volume, dry gluten, alveograms and farinograms. Tortillas were
produced at industrial level, and were stored and evaluated for moisture content,
rollability and firmness for up to 144 h. A completely randomized experimental design
was carried out. Significant differences (p<0.05) were observed in all the parameters
evaluated. It was possible to obtain tortillas of good quality with up to 60% of yellow
berry.
(key words: yellow berry, bread wheat, quality tortilla)
81
FP-50
Assesment of Rheological Behavior of Avocado Pulp and Suspensions
N. Mejia Resendiz, G. Luna Solano, J.M. Tejero Andrade, J.S. Rocha Aragn, R. Cerecero Enrquez.
Unidad de desarrollo e Investigacin en alimentos- Instituto Tecnolgico de Veracruz, Division de
estudios de porgrado e investigacion, Instituto Tecnologico de Orizaba, Oriente 9 No.582 Col. Emilizano
Zapata C.P. 94320 Orizaba, Ver. Tel. / Fax. 52 (272) 7257056 ext.115 e-mail:
rcerecero@itorizaba.edu.mx
Avocado (Persea americana mill) is one of the most important fruit in manufacturing
and economic although this is native from Mexico. The principal cause because the pulp
cannot process is the enzymatic activity caused by pholyphenol oxidase activity
(Corrales, 1991). The present work consisted in: determination of the best state of
maturity with one texture analysis, weight loss, Brix and color analysis, stabilization of
the pulp by means of treatment by microwave-freezing, rheological characterization of
the pulp and suspensions (15, 30, 60% w/v) of avocado in concentric cylinder geometry,
the suspensions were stabilized with Tween 80 (0.01%) later, the samples were
evaluated by optical microscopy, besides the activity of polyphenol oxidase was
obtained versus time and pH, and analysis for samples with different concentration of
the enzymatic extract (50,100,200,300 L). The results show that the best state of
maturity was day 5 after harvest, and the fruit showed in this period a weight loss of
8.5% with stress compression about 10 N/mm2 and 4.5 Brix. The samples can be in
storage until 6 months to 5C. Statistical analysis showed that the best treatment was of
650 Watts and 30 seconds, to conserve the parameters L, a and b close to the standard.
The rheological caracterization showed that the pulp and 60% w/v have a pseudoplastic
behavior and Newtonian for 15 and 30% w/v solids. The suspensions with Tween 80
have an unimodal normal distribution so the suspensions are stable and homogeneous
until 48 h, and the enzimatic activity was evaluated during 120 s, and the major activity
was found at pH 7. During the kinetics of the enzymatic samples treated with
microwaves they showed 50% lower activity compared with the natural samples from
which the most stable was the sample with 120 L of enzyme extract (during 120 s)
according to the absorbance.
(keywords
: polyphenol oxidase, rheology, maturity, microwave-freezing).
82
FP-51
Growth, Development and Pigmentation of Strawberry (Fragaria vesca L) under
the Effect of Salicylic Acid
Anchondo Aguilar, Addy, Nez Barrios Abelardo y Ruiz Anchondo Teresita y Martnez Tllez, Jaime.
Facultad de Ciencias Agro tecnolgicas, Universidad Autnoma de Chihuahua
Campus 1, Ciudad deportiva. anunez@uach.mx
Strawberry may become an economic alternative crop to apple and pecan production in
the State of Chihuahua. However cultivation of strawberry is still limited in the
Northern part of Mexico mainly due to low yields and restricted water availability.
Increasing strawberry production is the first step to help farmers and producers to have
an economically costly and competitive crop. The application of growth regulators such
as salicylic acid (SA), may improve yield and quality of strawberries fruit as well water
efficiency. The objective of this research was to understand the effect of SA on the
growth, development and yield of strawberries as well as its impact on xanthophylls and
anthocyanin production. Plants were grown under greenhouse conditions and the
treatments of salicylic acid were spray-applied on the leaves under three concentration
doses, 10-6, 10-7and 10-8 mg/L, including a control with no SA. Data were collected on
plant height, number of flowers and fruit number. Spectrometry UV-VIS and
chromatography were used to quantify fruit pigmentation. The experiment was set as a
completely randomized design with five replicates. Results showed that the effect of the
different concentration of salicylic acid treatments did not produce changes on plant
height and number of flowers, however the mean of SA treatment was greater than the
control. The treatment SA10-8 produced a larger number of flowers however this effect
did not show up in the total number of fruit per plant. However treatment SA 10-6
reached greater number of fruits than the control and significantly increasing yield by
21%. Pigmentations was also improved by the salicylic acid as indicated by
pigmentation readings from the control to SA 10-6 and from SA 10-7 to SA 10-8. The
conclusion is that the application of growth regulators such as salicylic acid may
improve yield and fruit quality in strawberry.
(keywords: salicylic acid, strawberries, growth regulators, yield)
83
FP-52
Strawberry Pulp Drying in a Spouted-Fluid Bed Dryer with Inert Solids
Velzquez, C.C., Garca, L. I. N., Gallardo, V. T., y Osorio, R. G.
Departamento de Ingeniera Bioqumica, Escuela Nacional de Ciencias Biolgicas. Prol. de Carpio y Plan
de Ayala, Mxico., 11340 Mxico. gosorio@encb.ipn.mx
The effect of drying conditions and glass transition temperature (Tg) on the sticking
behavior and recovery efficiency of the product during strawberry pulp drying with no
additives, was studied in a spout-fluid bed dryer with draft tube immersed in inert
solids. The Tg obtained for the strawberry powder was 43C, locating the sticking
interval between 53-63C (10-20C above Tg). Based on this, the drying runs were
carried out at 60 and 70C with 30g pulp pulse feeding at 5 and 10 mL/min feed rate,
using a spout and annular air flow rate equivalent to 1.5 Ums and 0.7 Umf respectively.
The drying times used were 15 and 25 min between feeding pulses. The thermal
degradation of the product was assessed by color change, ascorbic acid and total
phenols retention. The result showed that the amount of product adhered to the inert
solids was not affected by any of the drying temperatures showing that the sticking
temperature was below 60C. The recovery efficiency increased slightly (from 13 to
19%) as the drying time increased, but it was not affected by the feeding rate. Ascorbic
acid and total phenols retention were not affected by drying temperatures, but decreased
10-15% with the increase in drying time. The color of the rehydrated pulp was darker
than the original pulp showed by the E and L parameters. Drying runs at 50C with
15g feeding pulses were also carried out at both drying times to be below the sticking
temperature. The use of 50C showed a considerably reduction on the amount of
product adhered to the inert solids and markedly improved the recovery efficiency (from
19 to 33%). The quality of the strawberry powder increased, since there was no
degradation of ascorbic acid or total phenols and the change in color was smaller than
when the pulp was dried at 60C. The addition of maltodextrin DE10 to the pulp in 20
maltodextrin:80 dried pulp solids ratio, did not modified the Tg, but produced a
reduction in the amount of product adhered to the inert solids and increased the recovery
efficiency to 39%.
(keywords: spouted fluid-bed, strawberry, powder, glass transition temperature)
84
FP-53
Chayote Marmalade Supplemented with Chia Seed
Trinidad-Prez, Y., Beltrn-Mendoza I., Antonio-Castelan M., Alonso-Caldern, A., Montalvo-Paquini C.
Universidad Politcnica de Puebla, Tercer carril del ejido Serrano San Mateo Cuanal, Mpio. Juan C.
Bonilla, Estado de Puebla. yolan_jose@yahoo.com.mx; *cpaquini@yahoo.com
Chayote (Sechium edule), the vine, is a tuberous rooted perennial that climbs by
clinging with tenacious tendrils. Most varieties have fruits with ridges; some are
smooth; knobby, fuzzy; dark green, almost white, or brown. Chayotes are sometimes
eaten raw in salads and salsas, but are more often cooked by boiling, sauteing or baking.
Although very young fruits can be eaten in their entirety, it is usually best to peel the
older, more mature fruits. An attempt has been made to increase the life of the fruit by
drying it. Other way to be prepared is in sweet, looking for higher acceptance between
children. The objective of this work was to obtain different chayote marmalade
formulations; some of them were prepared using chia seeds (Salvia hispanica L.). These
seeds typically contain 25 % dietary fiber (mostly soluble), significant levels of
antioxidants and the oil contains a high concentration of omega 3 fatty acid. The
chayote pulp had a pH of 6.4 and its total solids measured 6 Brix. Three different
marmalade formulations were prepared, containing 1 and 2.5% chia seeds and the
control. The final amount of soluble solids was calculated at 62 - 66 Brix for a pH
range of 3.6 3.9, which are the values recommended by NMX (Mexican Norms). The
amount of fiber increased 3% with chia seeds. The different marmalades formulations
were evaluated by a panel of 60 untrained tasting judges. Odour, smell, taste, and
texture were evaluated using a hedonic scale of 6. All formulations were accepted by
the most of the panel, the best characteristic evaluated was taste. From the point of view
of new products with excellent nutritional value, the marmalade containing chia seeds
looks very attractive. It also represents an alternative of commercialization for
communities such as Santa Catarina Villanueva, Quecholac, Puebla where Chayote is
growth.
(key words: chia seeds (Salvia hispanica L.), chayote (Sechium edule), Marmalades)
85
FP-54
Chemical Characterization and Response to Cold Storage
of Prickly Pears Fruit of Opuntia joconostle
Garca-Trejo, M., Martnez-Mrquez, B., Fosado-Quiroz, R. E.
Departamento de Investigacin y Posgrado, Instituto Tecnolgico Superior del Occidente del Estado de
Hidalgo.
Paseo del Agrarismo 2000. Carretera Mixquiahuala-Tula km 2.5. Mixquiahula de Jurez, Hidalgo.
e-mail: refq73@hotmail.com
In this work, Actopan crops of prickly pear fruit (Opuntia joconostle) were partially
characterized from a chemical point of view, and the possibility of long-term storage of
their fruit to different periods of cold storage was investigated over 6 weeks in terms of
physiological and quality parameters. Vegetal raw material was tender prickly pears at
commercial maturity appearance that were sorted and divided in two lots, without any
treatment and applying a heat treatment with water at 55C to reduce chilling injury and
fungal development and packed in polyethylene bags in a cold storage room at 4C. The
results were: 1) the pulp contained a higher amount of calcium, potassium and
magnesium (1274, 503 and 216 mg/kg respectively) compared with other species,
ingestion of two fruits provides more calcium than recommended adult diet; 2) although
the sugar content is very low ( 2 % w/w), citric acid is present in considerable amount;
3) combining hot water and cold storage yielded the lowest levels of chilling injury and
were greatly beneficial improving visual quality over a 5 week period, the application of
this approach as an alternative to conventional fungicide treatments; 4) the enzymes
evaluated show particular behavior during the ripening of each morphospecies
suggesting a fine biochemical control and not a clear relationship between fruit
softening and enzyme activity. In particular, peroxidase seems to be present in small
amount and is not highly active. Furthermore proteolytic activity increases considerably
until 14 day and then decreases. The results obtained can be considered satisfactory;
prickly pear is a neglected nutritional source and has been widely appreciated when
compared with other products commonly available on the market.
(keywords: Opuntia joconostle, prickly pear, minimally processed products, browning,

minerals, peroxidase, proteolytic activity)
86
FP-55
Technofunctional Properties in Mixture of Semolina and Jatropha curcas Flour for
Enriched Spaghetti
Flores-Miranda, G.A., Gmez-Montes E.O., Soto-Simental S., Martnez-Herrera J. and Guemes-Vera N.
Instituto de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo. Av. Universidad km
1, C.P. 43600 Col. Rancho Universitario Tulancingo-Hidalgo-Mxico.
2
Centro de Productos Biticos del Instituto Politcnico Nacional.
e-mail: njgv2002@yahoo.com.mx
The benefits of this oil seed in baked goods can be brought to poorer populations in
Mexico by adding Jatropha curcas flour, becasue this oil seed has 60% protein content.
The objective of the present study was to evaluate the technofunctional properties in
mixture of semolina and Jatropha curcas flour. The mixtures were prepared by
replacing semolina with different amounts of Jatropha curcas flour, in order to
increase the protein content. A detailed investigation of the rheological properties of the
dough and the cooking quality of pasta was performed in comparison to standard
semolina spaghetti. The extensibility the dough decreased with the addition of Jatropha
curcas flour. The hardness and cohesivity decreased with the addition of Jatropha
curcas flour. Dried spaghetti fortified with 10% of Jatropha curcas flour had
rheological features comparable with the semolina sample and also the behaviour during
cooking results to be satisfactory. The semolina with 10% of Jatropha curcas flour
showed 32.5% protein content. Sensory evaluation showed that changes in flavor were
not detected in the formulation with 10%.
(keywords: Jatropha curcas flour, spaghettis, rheological properties)
87
FP-56
Incorporation of Orange Peel Oil Microcapsules in Papaya Tissue
Salazar-Lpez, E.I., Azuara-Nieto, E., Jimnez-Fernndez, M., Beristain-Guevara, C.I.
Instituto de Ciencias Bsicas, Universidad Veracruzana, Av. Dr. Rafael Snchez Altamirano s/n, Col.
Industrial-Animas, Apdo. Postal 575, Xalapa 91000, Veracruz.; eazuara@uv.mx.
Essential oils are considered to act as preservatives, besides improving texture and
flavor to foods. Therefore, the development of complementary methods, especially
using natural conservators such as essential oils, is an interesting area of research.
Microencapsulation is a physical process able to preserve a substance in a finely divided
state and release the substance on demand. The objective of this work was to combine
osmotic dehydration (OD) and microencapsulation (ME) to produce papaya tissue
impregnated with microcapsules of orange peel oil. Solutions of gum arabic in
deionised water containing 230 g solids/kg were prepared. An emulsion was made by
dispersing orange peel oil in the gum arabic solutions in order to obtain a ratio of 250 g
oil/kg gum solids. There were obtained two new emulsions by blending sucrose (E1) or
fructose (E2) to adjust the solids concentration to 600 g solids/kg. Papaya slices were
osmo-dehydrated in the emulsions E1 and E2 during 180 min at 40C. After the OD
process a vacuum drying step was carried out at 60C, until the water activity of papaya
slices was 0.4. Total oil in the samples was determined using a hydrodistillation
apparatus and moisture content with a vacuum oven for 24 h at 70C. Color changes
were measured in a Hunter Lab Colorflex. Content of vitamin C in papaya slices was
determined with a second order derivative spectrophotometric method. All experiments
were repeated three times. Water lost (WL), solids gain (SG) and vitamin C loss (VCL)
of papaya slices processed with the emulsions E1 and E2 were 80%, 5%, 30% and
82%, 12%, 15%, respectively. The emulsion E1 produced papaya slices with 14 g oil/kg
fruit and the samples treated with emulsion E2 gained 15 g oil/kg fruit. These oil
concentrations can provide antifungal and antioxidant activity to the food. SEM images
showed microcapsules of 1-5 m into the intercellular spaces of papaya tissue. This
technique can be used to incorporate functional substances in the tissue of fruits and
vegetables.
(key words: essential oil, osmotic dehydration, microencapsulation)
88
FP-57
Pectin Extraction from Citric Fruit Pomaces Through the Use of Vacuum Infusion
of
Acid Poligalaturonase produced by Aspergillus kawachii
Cardona-Oyervides, L.M., Contreras-Esquivel, J.C., Aguilar, C.N., Rodrguez-Herrera, R.
Departamento de Investigacin en Alimentos, Facultad de Ciencias Qumica. Universidad Autnoma de
Coahuila, Blvd. Venustiano Carranza y Jos Crdenas s/n Col. Repblica. Saltillo, Coahuila 25280.
E-mail: lm_cardonaoy@hotmail.com
The pectin extraction methods have been largely studied, but some of these methods are
dangerous for analysts, the environment and for the product itself. The chemical
extraction may cause equipment damages, especially if corrosive acids are used. Some
researchers have developed other techniques to improve yields and reduce
contamination, such as microbial and enzymatic methods, resulting the last the most
promising alternative. The objective of this work was to extract citric pectin by vacuum
infusion on an Aspergillus kawachii 4308 (National Research Biological Center, Japon)
acid polygalacturonase raw enzymatic extract. For the pectin extraction, an extracting
agent (oxalic or citric acid) in a 0.25% w/v proportion, 500 l of concentrated
enzymatic raw extract and 15 g of citric pomace (lemon, orange, grapefruit and
mandarin) were used, then the recipient was vacuum sealed (-0.4 bar) and shaken in a
CoyoteZyme reactor ABL rotator mixer (Coahuila, Mexico). From the four evaluated
citric pomaces, lemon pomace gave the best yields with both extracting agents,
nevertheless, oxalic acid gave better yields, up to 16.5% higher than citric acid at 6 h of
reaction time. As the extraction time increased, the yield improved. When applying
vacuum, the gases contained in the vegetable tissue were released leaving porosity,
which enhanced the enzyme activity on pectin, extracting it due to better tissue contact.
(key words: pectin extraction, citrus, Aspergillus kawachii, polygalacturonase)
89
FP-58
Thermo-Mechanical Properties of Safflower Oil Organogels with Candelilla Wax
or Dotriacontane as Gelator
Toro-Vazquez, J.F., Morales-Rueda, J.A., Dibildox-Alvarado E., Char-Alonso, M.A., and Weiss, R.G.
Universidad Autnoma de San Luis Potos, Facultad de Ciencias Qumicas, Mxico;
Universidad Autnoma de Quertaro, DIPA-PROPAC, Mxico
Georgetown University, Washington, DC.
Facultad de Ciencias Quimicas-CIEP, Av. Dr. Manuel Nava 6, Zona Universitaria, San Luis Potos, SLP
78210, Mxico. phone: 52-444-8262440 ext 502 and 525. E-mail: toro@uaslp.mx
The main component of candelilla wax (CW) is hentriacontane, an n-alkane (C31H64)

with self-assembly properties in organic solvents. It has been shown that independent of
the cooling rate and the gel setting temperature (Tset), CW develops thermoreversible
organogels with vegetable oils. However, the structural organization of CW organogels
depend on the cooling rate, the thermodynamic drive for gelation, and the annealing at
high Tset. To investigate these events, it was evaluated the rheological (G), thermal and
microstructural properties of CW organogels (1% and 3%) in safflower oil at T sets of
5C and 25C using two cooling rates (1C/min and 10C/min). The results were
compared with the ones obtained with organogels of pure dotriacontane (C32H66) in
safflower oil. The DSC results of both pure geltors showed the formation of rotator
phase. The thermal properties of organogels showed that at both cooling rates, the
gelation (Tg) was higher with dotriacontane (C32) than CW. It showed that more CW
than C32 is required to achieve the same Tg. This observation, as well as the higher
melting enthalpy (HM) and larger crystal size of the C32 structures, indicated that C32
was able to form gels more efficiently than CW. The HM behavior and the
microphotographs suggested that the presence of other impurities might result in the
development of a lower crystallinity and crystals size in CW than the ones achieved by
C32. Regarding to the G profile, for the same gelator concentration and timetemperatures conditions, lower G were observed in the C32 organogels than in the CW
organogels. This result was probably associated with the higher solid phase content
(SPC) and smaller crystal size present in the CW organogels. In addition, independently
of gelator, samples cooled at slow cooling rate (1C/min) developed higher G and HM
than the ones at 10C/min. Finally, the increase of HM as a function of time might be
associated to the development of a higher structural order from the one originally
achieved (e.g., rotator phase).
(keywords: candelila wax, n-alkanes, organogels, rotator phase)
90
FP-59
Effect of Processing Variables on Drying Parameters of Osmotically DehydratedConvective Dried Apple and Convective Dried Apple
Arenas-Herrera A. K., Delgadillo-Snchez K. L., Gonzlez-Velzquez A., Gonzlez-Snchez, J. and
Vargas-Ugalde, M.E.
Facultad de Estudios Superiores Cuautitln, U.N.A.M. Av. 1. Mayo s/n dom. conocido C. Izcalli, Edo.
de Mx. C.P. 54740, Mxico. *mevargasu@yahoo.com
The effect of osmotic solution concentration (osc) and temperature (T) on processing
time (t), diffusion coefficient (De), activation energy (Ea) and structural damage in
osmotic dehydration-convective drying (OD-CD) process and the effect of T on the
same parameters in convective drying (CD) process were studied. Apple of Golden
delicious variety was washed, peeled and cut in rings 0.038 m of external diameter
before the drying processes. Osmotic saccharose solutions of 40, 50 and 60Brix at
three temperatures (50, 60 and 70 C) were employed for OD of apple rings for 3 h.
Convective drying was performed at same temperatures. A factorial design was applied
(number of experiments?). It was observed that increasing of T and osc increased De.
Calculated values were from 7x10-8 to 5x10-7 m/s2. Ea values were from 138 to 146
kJ/mol. For CD, the increase of T, increased drying rate. OD-CD apple had a greater
hardness than CD apple, because of the solids gain during the OD process. With ODCD, a lower moisture content was reached, employing less time than that required when
only CD was applied. The use of microscopy showed that the OD-CD apple had a better
structural appearance compared with CD samples.
(keywords: osmotic dehydration, convective drying, diffusion, texture)
91
FP-60
Replacing Egg White Ovalbumin in Aerated Product (mousse)
Ayala Gonzlez. G.B, Barbosa Rodrguez, E.C., Jimnez Galicia, M., Martnez Valles, L.A., Santana
Prez, D.E., Ramrez Ortiz, M.E.* y Romero Arreola, V.
Universidad Nacional Autnoma de Mxico. Facultad de Estudios Superiores
Cuautitln. Laboratorio de Propiedades Reolgicas y Funcionales en Alimentos.
Av. Primero de mayo s/n, Cuautitln Izcalli, Edo. de Mxico 54740, Mxico.
E-mail: mro2102@hotmail.com
The product consumption derived from egg, in spite of its excellent nutritious
properties, presents disadvantages related to the health of the consumer, the cholesterol
contained in the yolk, the allergenic reactions that appear with their consumption in
addition to the fort taste that is distributed to foods where it is included, are reasons that
motivate to study the possibility of replacing this protein by some of equivalent
functional capacities. The objective of this work was to evaluate the functional
properties of three proteins like egg white ovalbumin (EWA) substitutes in aerated
product (mousse). Three foaming agents namely isolated soy protein (ISP), sodium
caseinate (SC) and wheat protein (WP) were used. The addition rate of foaming agent
was 0.5%, 0.75% and 1% w/w. The functionality was evaluated by means of yield;
foam liquid stability (FLS) and texture profileaAnalysis (TPA). Results obtained
matched the characteristics of wheat protein product with the original product (with
EWA), improving the yield in 180% and FLS with smaller concentrations to the
employee with ovalbumin and presenting textural properties (hardness, elasticity and
cohesiveness) similar to those of mousse with EWA.
(keywords: protein, foam, texture properties)
92
FP-61
Thermodynamic Analysis of Canola Oil Microcapsules Using Different Wall
Materials
Bonilla, E., Vernon-Carter, E. J., Azuara, E. and Beristain, C. I.
Instituto de Ciencias Bsicas, Universidad Veracruzana, Apdo. Postal 575, Xalapa, Ver., Mxico
Departamento de Procesos e Hidrulica, Universidad Autnoma Metropolitana-Iztapalapa, San Rafael
Atlixco 186, Col. Vicentina, C.P. 09340 Mxico D.F., Mxico
Xalapa 91000, Veracruz, cberistain@uv.mx
Beneficial effects on health of poly-unsatured fatty acids (PUFA) have increased interest to
incorporate these bioactive lipids in foods. However, numerous challenges in production,
transport and storage exist, due to high oxidation susceptibility. Microencapsulation of
lipids as core material with a suitable wall material can provide new functions because they
can suppress or retard oxidation of encapsulated PUFA. Stability is greatly influenced by
the moisture sorption characteristics of the product. The thermodynamics of water sorption
in dried foodstuffs has drawn interest because it provides a more thorough interpretation of
the sorption isotherm phenomenon and helps to better understand the sorption mechanism.
The objective of this work was to use a thermodynamic method to investigate moisture
content where minimum integral entropy is found. Soy protein isolate (SPI), whey protein
concentrate (WPC) and mesquite gum (MG) solutions (30% w/v) were used to emulsify
canola oil. The ratio oil-wall material used was 0.25. Emulsions were spray dried in
laboratory scale equipment. Samples were placed in desiccators containing saturated salt
slurries in the range of aw from 0.11 to 0.85 at 25, 35 and 45 C. All the isotherms were
fitted using GAB equation and both differential and integral thermodynamic parameters
were estimated according to Othmer method. The point of minimum integral entropy was
found at 6.69 kg H2O/100 kg d.s. (aw = 0.389) for MG, 4.13 kg H2O/100 kg d.s. (aw =
0.235) for SPI, and 3.77 kg H2O/100 kg d.s. (aw = 0.300) for WPC. Enthalpy-entropy
compensation for water vapor adsorption showed two adsorption zones: first at low
moisture content (0-0.38) was controlled by entropic mechanism (TB = 295.51 3.55 K,
Thm = 307.9 K; TB = 140.27 4.91 K Thm = 307.9 K and TB = 62.76 3.19 , Thm = 307.9 K)
for SPI, WPC and MG, respectively; and the second zone was found at higher moisture
content (0.38-1.0) was controlled by enthalpic mechanism (TB = 394.62 3.34 K, Thm =
307.9 K; TB = 351.54 1.37K, Thm = 307.9 K y TB = 463.89 6.77 K, Thm = 307.9 K) for
SPI, WPC and MG, respectively.
(keywords: sorption isotherms, thermodynamic properties, minimum integral entropy, water

activity, microencapsulation)
93
FP-62
Preparation of Protein Isolate from Mamey Sapote Seed Meal
Bravo-Delgado C. H., Herman y Lara E., Martnez-Snchez C. E., Bernardino-Nicanor A., Vivar-Vera M.
A.
Coordinacin de Posgrado-Maestra en Ciencias en Alimentos. Instituto Tecnolgico de Tuxtepec. Av.
Dr. Vctor Bravo Ahuja S/N. Col. 5 de Mayo. C.P.68350. Tuxtepec, Oaxaca, Mxico. Tel.
012878751044. *angelesvivar@hotmail.com
The mamey sapote (Pouteria sapota) is a tropical fruit tree that is native and cultivated
in the southern of Mexico. Today the tree is also cultivated in Central America, the
Caribbean and South Florida. The seed of the fruit has traditionally been considered a
source of oil. The oil extraction process produces a waste which generally is discard
causing contamination. However this residue may represent an important alternative
source of protein. The aim of this work was to prepare a protein isolate from mamey
sapote seed meal and to characterize some properties. Mamey sapote seed meal
(MSSM) was prepared by defatting dried seed almonds with hexane in a batch reactor
and grinding until particle size of 0.5 mm. The pH of solubility and isoelectric point (pI)
were established in order to obtain the protein isolate by the method of isoelectric
precipitation. Proximal chemical analysis of MSSM and protein isolate were
determined. Results were obtained by triplicate and deviation standard was calculated.
The proximate composition of MSSM was crude fiber 11.470.63%, fat 3.770.23%,
ash 7.350.88% and showed high content of carbohydrates (53.782.1%) and protein
(24.060.01% d.b.) similar to cereals seeds and some legumes. The solubility pH, and
pI established for production of protein isolate from MSSM were 9.8 and 3.5,
respectively. The protein isolate was produced with a high yield of 88.452.61% and
high protein content of 95.064.08%. It has low content of fat (1.330.37%), ash
(1.560.16) and crude fibre (2.200.59%). This study showed that MSSM is a material
suitable for production of protein isolates with high yield and purity using the isoelectric
precipitation method.
(keywords: mamey sapote seed meal, protein isolates, isoelectric precipitation)
94
FP-63
Effect of Blanching Pretreatment on the Oil Uptake Behavior during the Deep-Fat
Frying of Taro (Colocasia esculenta) Chips
Bravo-Delgado, H.R., Ruiz-Lpez, I.I., Ramrez-Figueroa, E., Delgado-Licon, E., Paz-Gamboa, E.
Coordinacin de Posgrado e Investigacin. Instituto Tecnolgico de Tuxtepec. Av. Dr. Vctor Bravo
Ahuja S/N. Colonia 5 de Mayo. C.P. 68350. Tuxtepec, Oaxaca, Mxico. *ernestina_paz@hotmail.com
Taro (Colocasia esculenta) is one of the most widely cultivated edible aroids in the
tropical and subtropical countries. In Mexico, taro is mainly produced in Oaxaca
municipalities as Tuxtepec and Valle Nacional with a production as high as 6000
tons/yr. The taro roots are rich in starch (15-25% wet basis) and their consumption has
been suggested in applications similar to that of potatoes, as fried products. The frying
process imparts desired quality attributes such as flavor, texture, appearance, and
mouth-feel. However, this process is incompatible with the recent trends toward
healthier food and low-fat products, which has motivated the development of strategies
to reduce the oil uptake (OU). The aim of this study was to evaluate the effect of the
blanching pretreatment and process variables on the OU behavior during the deep-fat
frying of taro chips. Process conditions were obtained from a 24 factorial design with
product thickness (1 and 2 mm), oil temperature (180 and 200C), frying time (1 and 3
min), and blanching pretreatment (BP) application (with and without blanching) as
independent variables. The BP consisted in the immersion of the taro slices in hot water
at 832C during 3 min. All samples were dried in an oven at 70C for 20 min prior the
frying process. From each experiment the final OU was obtained as the response
variable. The statistical analysis of the results demonstrated that increasing the oil
temperature causes a decrease on the OU in both the blanched and non-blanched
samples (p > 0.95). In addition, higher product thicknesses and longer frying times were
found to increase the OU in the non-blanched taro chips, while the opposite trend was
found for the blanched slices (p > 0.95). Furthermore, the effect of application of the BP
was significant on the OU with resulting lower fat contents (up to an 80% of OU
reduction) (p > 0.95) thus allowing the development of a low-fat fried product from taro
with less than 10% of fat content (wet basis).
(keywords: frying, oil uptake, taro)
95
FP-64
Duck Meat Ham
Carranza-Prez G.Y., Castaeda-Nares A.L., Lulo-Pin F., Mendoza-Preciado P.G., Zavala-Aranda C.
Departamento de Ingeniera Qumica y Bioqumica, Instituto Tecnolgico de Morelia, Av.
Tecnolgico1500, Col. Lomas de Santiaguito. *Dr. Juan Bautista Figueroa 9, Col. Fidel Velzquez,
peguamepre@hotmail.com
Ham is a widely consumed cold meat; nevertheless the excessive starch addition in its
manufacturing results in poor nutritional quality to meet consumer requirements. In
Mexico, ducks are one of the most unused poultry species; actually, these are animals
with a non-demanding feeding. Ducks are resistant to several illnesses and can
withstand diverse weather conditions. The objective of this project was to elaborate a
ham-type product from duck meat with high nutritional quality. The duck meat was
mixed with brine (phosphates, salt, glucose, magnesium erithorbate, California
condiment, glutamate, binding agents and water), and treated with a refrigeration stepresting process, then it was stuffed and cooked in a water bath until the coldest point
reached a temperature between 63 and 68C. Sensory characteristics were compared
with other hams from the market. The color of duck meat ham was more intense than
that of the traditional jams. With regarding to microbial counts, the product met the
Mexican standards (NOM-113-SSA1-1994 and NOM-114-SSA1-1994). Proximate
analysis showed that the duck meat ham has higher protein content and unsaturated fatty
acids than the commercial products, microbial analyses showed suitable sanitary quality
in the elaboration of the duck meat jam.
(key words: duck, meat, ham)
96
FP-65
Drying Red Bell Pepper (Capsicum annuum) Fluidized Bed with Tempering
Cycles.
Carrillo-Montes, J. P.; Anaya-Sosa, I.; Santiago-Pineda, T.
Laboratorio de graduados en Alimentos. Escuela Nacional de Ciencias Biolgicas (IPN). Prol. de Carpio
y Plan de Ayala s/n. 11340. D.F. Mxico. Apoyo econmico de CGPI20080125, PIFI, COFAA, EDD y
al CONACYT
E-mail: eaglecarrillo@yahoo.com.mx , ianaya@encb.ipn.mx , tsantiag@encb.ipn.mx
Red bell pepper (Capsicum annuum) is a valuable food because of its flavor and color.
Paprika is a dried and ground form of this pepper that is used as a spice as well as an
ingredient for other food products (Kalsec, 2007). Batch drying with tempering cycles
has shown to be an important method for food dehydration, since it reduces drying
times compared to conventional drying methodologies, and improves the quality and
color of the product (Tolaba, 1991; Anaya et al., 2003; Chua et al., 2003; Fano, 2006).
The aim of this work was to evaluate the technical viability of drying red bell pepper in
cubes using tempering cycles in a fluidized bed dryer. The experimental factorial design
was 23, in which the evaluated parameters were; drying temperature (T) of 60C and
80C; intermittence () of 0.3 (15 minutes of drying and 35 minutes of tempering) and
0.5 (15 minutes of drying and 15 minutes of tempering), and the scalding calcium
chloride solution at 0.1% and 0.5%. The response variables were effective diffusivity,
drying time (duration of heating) and process time (heating time plus tempering time).
The ANOVA statistical analysis with a significance of =0.05, gave the following
results: temperature affects the drying time and diffusivity (the former was affected by
intermittence as well), while processing time was significantly affected by all primary
and combined effects. It was observed that the tempering cycles reduced up to 50% the
effective drying time, compared to a conventional drying process for an intermittence
value of 0.3 and up to 60% for an intermittence value of 0.5. Therefore, tempering
cycles for red bell pepper drying can be useful techniques because of the reduction in
drying times.
(keywords: Capsicum annuum, drying, tempering, drying time).
97
FP-66
Study on Drying of Sprouted Onion (Allium cepa L.)
Castaeda-Prez, E; Cruz-y-Victoria, M.T.; Anaya-Sosa, I; Vizcarra-Mendoza, M.
Departamento de Graduados en Alimentos, ENCB - IPN
1rea de Ing. Qumica, DIPH, UAM-I
Prol. Manuel M. Carpio, No. s/n. Esq: Plan de Ayala. de Gobierno. Piso: 3. Col: Santo Toms . Del:
Miguel Hidalgo. C.P.: 11340. Mxico, D.F. educasper@prodigy.net.mx, mgvm@xanum.uam.mx
Onion (Allium cepa L.) is one of the main food crops of the genus Allium, and the
second vegetable most widely produced in the world, just after tomato (Lycopersicum
esculentum L.). Onions possess distinctive aroma and flavor that make them a
condiment used worldwide. Moisture content makes food products highly perishable
and reported losses range from 15 to 20% due to sprouting. In this work we utilized
dehydrated "white globe" variety onions, using vibro-fluidized bed drying with
tempered cycles, that has proven advantageous on the final quality of the products. For
the experiments we used 3 air temperatures (60, 70 and 80 C). The onion was sliced to
1.5 cm per side and the thickness of the slabs was ca. 5 mm. At 60 C there was a period
of constant drying of 15 min, from which 3 different periods of tempered were applied:
the time resting well, two and three times the normal drying time. At 70 C two
vibration intensities (high and low) were evaluated and found no significant differences
in the drying curves. In high vibration at 70 C and tempered at 15x15 (drying-rest) the
highest mean value of Ficks diffusion coefficient (4.61x10-10 m2/s) was attained.
(key
words: drying, onion sprouted, vibro-fluidized )
98
FP-67
Development of Bakery Products with Low Fat and Soluble Fiber Added
Castilln-Jardn, J.; Valenzuela Escobar E.; Cerecero S Rosala
Facultad de Qumica, Universidad Autnoma del Estado de Mxico, Toluca Estado de Mxico. Instituto
Tecnolgico de Orizaba Veracruz
jcj59@hotmail.com; feryperaclan@hotmail.com; cereceros@yahoo.com
The aim of this work was the development of bakery products using different bread
formulae elaborated with three types of fat, such as; butter, margarine and hydrogenated
fat, and adding soluble fiber (maize dextrin FMC 106). The bread formula was set using
a base of sponge cake dough which contained 300 g wheat flour, 75 g fat, and soluble
fiber. Three bread formulae were elaborated using different fats, as previously
mentioned. The maize dextrin was mixed with each of the fat types previously, and
then, added to the remaining ingredients. The dough was baked at 180 C during 25
min, and then the bread went through the texture analyzer to evaluate its texture
behavior using the TPA (Shimadzu Texturometer). The starting tests of those three
formulae showed fat separation during the dough preparation. Therefore, it was decided
to reformulate reducing fat content from 75 g to 25 g, down to 10 g, keeping the same
maize dextrin equivalence about starting formula. This modification represented more
that 60 % of fat reduction. We evaluated and analyzed the pH, water absorption and
TPA on dough and the mixture of fat and maize dextrin. The results showed
improvement of bread functionality and softness for at least 3 weeks. In conclusion, we
obtained bread with reduced fat, and a source of soluble fiber.
(keywords: bread, soluble fiber, texture)
99
FP-68
Effect of Different Processing Parameters on the Physicochemical, Functional and
Structural Properties of Nixtamalized corn/bean Snacks
Castillo-Vzquez, K. C., Ochoa-Martnez, L. A., Delgado, E., Gallegos-Infante, J. A., Figueroa-Crdenas,
J.D
Instituto Tecnolgico de Durango. Blvd. Felipe Pescador 1830 0te. CINVESTAV Unidad Quertaro.
Libramiento Norponiente 2000. kacecavaz @hotmail.com
Snack production is an important sector of the food industry, with high annual sales
world-wide. Cereals are traditionally the main source of calories and proteins in human
nutrition. When supplemented with certain legumes, the resulting mixed flour can cover
the nutritional demand on essential amino acids and a proper balance may be obtained at
a ratio of 70% corn and 30% legumes. The aim of this work was to evaluate the effect
of different processing parameters on the physicochemical, functional and structural
properties of nixtamalized corn/bean snacks. Corn (Zea mays L) was nixtamalized and
milled; beans (Phaseolus vulgaris L) were cooked, ground and dried. Nixtamalized corn
dough and bean flour were mixed at different ratios and processed into snacks, by air
convective dryer or by hot plate cooking. Moisture content, percentage of cristallinity,
pasting properties, scanning electron microscope studies, and dough adhesiveness were
measured. Statistical comparisons between samples were made by one-way ANOVA,
including a control dough, which contained nixtamalized corn dough and no bean flour.
The dough had an initial moisture content of 56.5 %, and after processing the moisture
content decreased (p< 0.05) in both processing methods. As bean flour concentration in
the snack increased, dough viscosity decreased (p<0.05). Results show that both air
convection and hot plate processing gelatinized the starch present in the snack,
consequently, the viscosity decreased (p< 0.05), compared to the non processed snacks.
Bean flour did not affect (p>0.05) the gelatinization temperature of the dough,
compared to the nixtamalized corn dough devoid of bean flour. Bean flour inclusion
increased (p < 0.05) the adhesiveness of the dough, compared to the control.
(key words: nixtamalized corn, bean, pasting properties, cristallinity).
100
FP-69
Fat Loss During the Kneading of Oaxaca-type Cheese and its Effect on Texture
Coln Cruz M. A.; Rodriguez Guadarrama R.; Castilln Jardn J.
Departamento de Alimentos, Facultad de Qumica, Universidad Autnoma del Estado de Mxico. Paseo
Coln y Paseo Tollocan S/N, Toluca 50 000.
angelcc@uaemex.mx; irrg924@hotmail.com; jcj59@hotmail.com
During the kneading of Oaxaca cheese, milk fat is released and lost in the water used for
kneading. Losses are greater when using milk containing more than 3.0 % fat. In this
study Oaxaca-type cheese was prepared using milk standardized with different fat
contents: 1.5%, 2.0%, 2.5%, 3.0% and whole milk (3.8%). Fat content in the whey at
draining and in the water used for kneaded was measured. Additionally, fat content in
cheeses was determined along with texture profile during their shelf life. It was found
that fat loss in the draining whey and in the water collected after kneading increased
with the content of fat in the cheese milk. Fat losses diminished in the kneading water
when the number of washes increased, but in the cheeses made with whole milk there
were fewer differences in fat losses between kneading. Fat content in cheese and yield
were greater when fat in milk was increased. Low-fat cheese was harder and more
elastic, as well as dry. Shear resistance and tensile strength in the cheeses increased as
fat content decreased, and concomitantly diminished during their shelf life. It was
concluded that fat losses during Oaxaca-type cheese manufacturing is significant and
that standardization of milk fat to 2.0% allowed to retain more than 15% of fat in the
final cheese, which corresponds to a type II Oaxaca cheese (partially skim milk). In
order to prepare a type I cheese, containing more than 22% fat, cheese milk should be
standardized to 3.0% fat. Fat has a significant influence on Oaxaca-type cheese texture.
(key words: kneading, fat losses, Oaxaca cheese)
101
FP-70
Protein Quality Evaluation in Varieties and Lines of Chickpea (Cicer arietinum L.)
Grown at Different Fertilization Levels.
Cota-Gastlum, A.G., Ynez-Faras, G.A., Falcn-Villa, M.R., Anduaga-Cota, R., Romero-Baransini,
A.L., Barrn-Hoyos, J.M.
Departamento de Investigacin y Posgrado en Alimentos. Universidad de Sonora. Blvd. Encinas y
Rosales. Colonia Centro. Hermosillo, Sonora, Mxico, C.P. 83142. , Apdo. Postal 1658.
agcota@guayacan.uson.mx
The aim of this work was to evaluate the in vitro protein quality of two varieties and one
advanced line of chickpea related to fertilization level. Two commercial varieties of
chickpea (Costa and Blanco Sinaloa), and one advanced line (Hoga L10) obtained from
the Coast of Hermosillo Experimental Station of the INIFAP were cultivated under
similar environmental conditions and three levels of nitrogen fertilization (60, 120 or
200 kg/Ha) were applied. Protein, non-protein and total nitrogen using trichloroacetic
acid extracts were determined. Additionally, in vitro digestibility by the multienzymatic method and available lysine were determined. Significant differences were
observed among the two varieties and the advanced line in all the analysis, with the
exception of in vitro digestibility. The effect of fertilization level was observed in all of
protein quality determinations. Results indicate that when the level of fertilization was
120 kg/Ha, a significant increase in the percentage of protein, non-protein and total
nitrogen, as well as in the percentage of digestibility were measured. Available lysine
was statistically higher in all the samples grown with a fertilization level of 200 kg of
N/Ha. These indicators of protein quality may supplement the agronomical and
commercial parameters that are commonly evaluated in improvement programs of
chickpea for selection of new varieties for commercial production.
(key words: advanced line, fertilization, available lysine, in vitro digestibility)
102
FP-71
Physical and Chemical Properties of Four Maize Populations with Different
Polyembryony Levels
Cruz-Requena, M., C., Rodrguez Herrera, R., Aguilar Gonzlez, CN., and Espinosa-Velsquez J.
Departamento de Investigacin en Alimentos, Facultad de Ciencias Qumicas, Universidad Autnoma de
Coahuila. Blvd. V. Carranza e Ing. Jos Crdenas V. s/n. Col. Repblica Ote. C.P. 25280. Saltillo,
Coahuila. rrh961@hotmail.com
Departamento de Fitomejoramiento, Universidad Autonoma Agraria Antonio Narro, Buenavista Saltillo
Coahuila
Polyembryony is a phenomenon defined by the presence of multiple seedlings per

single seed. There are many plant species that show this phenomenon, including corn
(maize) and mango. Polyembryony provides agronomical advantages; however, there is
still a lack of technical information regarding it possible uses in the food industry. The
purpose of this study was to compare some relevant physical and chemical properties of
two monoembryonic maize varieties (a mixture of experimental hybrids [HIB] and a
high oil corn [HOC]), and two polyembryonic maize populations (a dwarf low
polyembryonic population [BBP], and a dwarf high polyembryonic [BAP] population).
For the physical characterization, weight of one thousand kernels (PMG), kernel
hardness, floating rate, grain size, grain bulk density and grain anatomical structure
were evaluated. The chemical analysis tests performed were: proximal crude protein,
crude fiber, ether extract, ash, starch and moisture, all according to the AOAC. A
randomized complete block design was used in each case. Data were analyzed using
ANOVA and when required, means were compared using Tukeys Multiple Range test
(p 0.05). Results showed that the population with the highest ether extract was HOC
with 6.01%, while the polyembryonic populations had the lowest oil content. The
highest protein concentration was observed for the BBP population, while the highest
content of moisture and crude fiber were measured in the HOC population. No
differences among populations were observed for ash. In the physical characterization
intermediate and soft grain hardness were observed for all maize population, and HIB
were tougher. Grain size was different between monoembryonic and polyembryonic
populations, where the latter showed greater width. The BBP population had the highest
endosperm proportion, while the BAP population had the highest pericarp proportion
and HOC showed the greatest percentage of germ.
(keywords:proteins, fiber, ash, endosperm, germ)
103
FP-72
An Alternative Method for Extraction of Candelilla Wax (Euphorbia
antysyphilitica).
De len-Zapata, M., Saucedo-Pompa, S., Contreras-Esquivel, J.C., Jasso-Cantu, D.,
Senz-Galindo, A., Aguilar, C.N.
Departamento de investigacin en alimentos. Facultad de ciencias qumicas. Universidad Autnoma de
Coahuila. Blvd. Venustiano Carranza PO BOX 252. ZIP 25000, Saltillo, Coahuila, Mxico. Tel: +52 844
4161238, Fax: +52 844 4159534, E-mail: cag13761@mail.uadec.mx
Universidad Autnoma Agraria Antonio Narro. Calzada Antonio Narro s/n. Buenavista, Saltillo,
Coahuila, Mxico.
The candelilla plant (Euphorbia antysyphilitica Zacc) is an endemic species of the

Mexican semi-desert. The state of Coahuila contains the most important areas devoted
to the exploitation of this natural resource. Wax extraction from candelilla is one of the
most important economic activities of a large number of farmers. The current wax
extraction process is carried out by artisanal methods that were developed over a
century ago. The process involves the immersion of the plant in diluted sulfuric acid,
which is used in large quantities. This poses serious potential health problems and
pollution. In this work, we propose new agents to extract this edible candelilla wax; we
also tested some modifications in the extraction process in order to avoid emissions of
toxic chemicals, which may damage the health of the people involved in this activity,
and also to the environment. Three new extraction agents were used at different
concentrations. These substances are biodegradable and do not represent any significant
damage to human health or the environment and are less expensive. A control batch of
wax was extracted by traditional methods (20% H2SO4). The waxes were characterized
by infrared spectroscopy and nuclear magnetic resonance of hydrogen and carbon.
These agents showed similar wax extraction yields compared with the traditional
process (p 0.05). Additionally, the process reduced the content of impurities and
produced better quality in the waxes. By the use of these agents, waxes had a better
performance than those prepared with sulfuric acid, and may be less expensive to
produce.
(keywords: candelilla, wax, extraction)
104
FP-73
Process and Quality Evaluation of Mamey (Pouteria sapota) Pulp
Daz, M. J., Sauri, D. E., Tamayo, C. E., Centurin, Y. A.,
Divisin de Estudios de Posgrado e Investigacin. Instituto Tecnolgico de Mrida. Km 5 carretera
Mrida Progreso s/n CP. 97118. Mrida, Yucatn. almacy03@hotmail.com
Most tropical fruits are highly perishable and have a short shelf life; this group includes
Mamey (Pouteria sapota). Processing of these produce becomes necessary to develop
new products to add value and allow further commercialization. In order to expand
marketing options, Mamey producers commonly prepare raw pulp form fully-ripened
fruits. This pulp does not receive any treatment other than freezing. In this study we
evaluated the process, along with the physical, chemical, sensory and microbial quality,
in order to provide a safe product with an added value. Four batches of mamey pulp
were prepared, and then divided into 14 samples of 1 kg each and kept frozen (-18 C).
Analyses were made with both the fresh pulp and with the frozen samples for 3 and 6
months. The response values tested were: general acceptance, color, carotenoids,
vitamin C, pH, acidity, Brix, as well as molds and yeasts, mesophiles, total coliforms,
faecal coliforms and Salmonella counts. The results showed that the same values of
carotenoids, vitamin C, acidity, pH and Brix values were maintained during frozen
storage. The microbial analysis indicated a significant reduction in yeast, fungi,
mesophiles and total coliforms counts, while the tests for the presence of total coliforms
and Salmonella were negative. Data from Mamey pulp analyses demonstrated that the
product may be considered as suitable for human consumption, because we found no
pathogenic microorganisms that would threaten the health of the final consumer.
Furthermore, the pulp can be preserved for at least 6 months without major losses in its
nutritional quality.
(keywords: mamey pulp, freezing, mesophiles, total coliforms, faecal coliforms,

Salmonella)
105
FP-74
Preparation of Muffin Bread Added with Modified Starch and Microwave Baked
Garca-Zaragoza, J., Snchez-Pardo, M., Ortiz-Moreno, A., Hernndez-Ortega, M.*
*Departamento de Ingeniera Bioqumica, Escuela Nacional de Ciencias Biolgicas, Instituto Politcnico
Nacional. Prolongacin Carpio y Plan de Ayala Col. Santo Tomas, Mxico, D .F.
alimentoselena@hotmail.com; * marcelahdz17@yahoo.com.mx
The bakery industry uses modified starches in order to improve the functional properties
of bread, such as softness, and to increase its shelf life. The proper use of his type of
additives together with microwave baking could help to prepare products with good
quality at a low cost. There is an apparent lack of scientific information that could
explain the changes on breads characteristics when baked using microwaves. Hence, it
becomes necessary to generate information in this topic. In the present study the effect
of two baking processes (microwave vs. conventional oven) of muffin breads with the
addition of modified starch were compared. Using surface response analysis, the baking
conditions for microwave baking were determined; for conventional baking, conditions
previously reported were used. Two formulations were employed for the two different
baking procedures: one with and one without modified starch. Proximate analysis,
sensory evaluation, image analysis and energy content calculations were made for the
four formulations. The microwave baked muffin breads had lower moisture and water
activity, with harder texture than the conventionally baked muffin breads. Starch
retrogradation on the four products produced similar amounts of resistant starch. The
energy content did not show significant differences among the four products. The
modified starch added to the microwave baked muffin breads lead to increased starch
gelatinization, which induced crumbs that were similar to the crumbs of the
conventionally baked muffins. The volume of microwave baked breads increased
compared to the conventionally baked breads made without modified starch. Addition
of modified starch and microwave baking could help to improve some functional
properties of muffin bread.
(key words: modified starch, microwave oven, muffin bread)
106
FP-75
Kinetics of pyruvic acid formation during the drying process variable of garlic
Gmez, G.N., Rodrguez R.J. , Mndez L.L.
Centro Interdisciplinario de Investigacin para el Desarrollo Integral Regional, Unidad Oaxaca, Instituto
Politcnico Nacional (CIIDIR-IPN Oaxaca). Hornos 1003, Sta. Cruz Xoxocotln. C.P. 71230. Oaxaca,
Oax. Mxico. * ngg_2003@hotmail.com
The quality of garlic was evaluated on the basis of its sensorial attributes, mainly color,
and its flavor or pungency. Favor characteristic comes from sulfur compounds present
in garlic which is formed by reaction of the enzyme allinase, producing allicin, and
pyurvic acid. Measurement of pyruvic acid has been used to evaluate the quality of
fresh and dehydrated garlic. In this work the pyruvic acid content in samples of garlic
dehydrated by convective drying was evaluated, with profiles of cyclical temperature in
pseudosquare wave-form, with cycles of 40C to 60 C (ascending) and 60C to 40C
(descendent). The samples were prepared in slices of 1.980.2 mm of thickness. The
modified method of Schwimmer and Weston for the pyruvic acid determination was
used, as an indirect measurement of allicin content in garlic. During the dehydration
experiments, the air velocity was stabilized at 1.5 m/s. The temperature and the masking
time had important effects in the kinetic of allicin production. Cycles of 60-40 C (2060 C) are recommended to keep the capacity of pyruvic acid formation.
(keywords: pyruvic acid, allicin, garlic, cyclical temperature, pungency, convective

drying)
107
FP-77
Physicochemical and Textural Properties of Cookies is Ruled by Soy-Oats Ratio in
a Nutritional Formula.
Gutirrez-Flix, E.C., Morales-Sesma, Z., Vidal-Quintanar, R.L.
Departamento de Investigacin y Posgrado en Alimentos, Universidad de Sonora. A.P. 1658, Col. Centro.
Hermosillo, Sonora, C.P 83000. Tel-fax: + 52-662-259-2207/08/09. sprinfitiana@correo.uson.mx
Cookies were formulated with three levels of soy, oats, and fat sources to measured
texture, polyphenols antioxidants, and sensory properties. We studied the effect of
various levels of combination of soy flour, soy concentrate, and soy milk with flaked
oats. Additionally, the shortening of the formula was substituted by olive or salmon oils.
The main objective was to measure the proportion, and the effect of oats and soy type in
the polyphenols concentration, antioxidant activity, texture, and sensory properties of
formulated cookies. The stability of the product was analysed as a function of fat type,
and concentration added. Each type and concentration of fat was observed to have a
different effect in the quality of cookies. High rate of soy type and oats in the formula
produced a dry, flat, and hard product. The best sensory characteristics were produced
with shortening, soy milk, 30% and 40% of flaked oats. Conditions giving place to
lowest effective moisture diffusion coefficient produced the lowest dehydration, and the
best sensory characteristics in all products. The texture and chewyness were the leading
sensory characteristics in the cookies. Soy milk and flaked oats gave excellent
properties to the cookies. As expected, soy and oats combination improved polyphenols
content, and antioxidant activity of the cookies.
(key words: cookies, oats, sensory properties)
108
FP-78
Microencapsulation by Spray Drying of Polyphenols Extracted from Olive Mill
Waste Water
Gutirrez-Jimnez, L. Kranz Peter, Soto-Cruz, O., Rutiaga-Quionez, O.
Departamento de Ingenieras Qumica y Bioqumica, Instituto Tecnolgico de Durango, Blvd. Felipe
Pescador 1830 Ote. Durango, Dgo. C.P. 34080. fococy_@hotmail.com
The food industry generates a large percentage of sub-products from the raw material.
Today is very important research into new uses of this waste such is the case of olive oil
industry since it generates large amounts of waste in the production process. These are
very important both in the economy and in the environment of the towns where this
crop is produced. The aim of this project is the evaluation of the effect of spray drying
parameters and the core material in the polyphenol compounds extracted from olive
press waste water (alpachi) by determination the total content of polyphenols, by the
technique of Folin-Ciocalteus before and after encapsulation technique and identify the
chemical characteristics of the extract phenolic from olive mill waste water, and the
products obtained (HPLC).
(key words: microencaptulation, polyphenols, alpachi)
109
FP-79
Study of the Chemical Degradation of Vanillin through an Autoxidation.
Hernndez-Ramos, D., Prez-Silva, A ., Ariza-Castolo, A.
Departamento de Ingeniera Qumica y Bioqumica, Instituto Tecnolgico de Tuxtepec, Calzada Dr.
Vctor Bravo Ahuja s/n C.P. 68300 Tuxtepec, Oaxaca, Mxico.
* Corresponding author apsilva30@hotmail.com
Departamento de Qumica. Centro de Investigacin y de Estudios Avanzados del I.P.N. Av.Instituto
Politcnico Nacional 2508 Col. San Pedro Zacatenco C.P. 07360 Mxico D.F. aariza@cinvestav.mx
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most important flavours in

the food and pharmaceutical industry. It is obtained from the fruit of the orchid Vanilla
planifolia, which requires a curing process to develop its characteristic aroma, which is
the result of changes experienced by the pods. However, during the curing process there
is an important loss of vanillin (50 %), which could be due in part to an autoxidation of
vanillin or Maillard type of reactions of vanillin, which may cause the formation of
color and other flavor compounds. The objective of this work was to study the
mechanisms of degradation that vanillin may suffer through autoxidation. Vanillin (300
mM, Sigma-Aldrich) was dissolved in an aqueous medium and remained in incubation
at a temperature of 80 C for 24, 48 and 192 h at pH 5 (characteristic of pods). Aliquots
were taken at specified times and each one was analyzed by thin layer chromatography
and 1H and 13C nuclear magnetic resonance (NMR). The 1H and 13C NMR spectra
showed that the autooxidation of vanillin was evident after 192 h (8 d). Afterwards, a
separation by column chromatography was performed, thus obtaining three fractions.
Each fraction was analyzed by NMR. The compound identified in fraction 1 was
vanillin (C8H8O3), while fraction 2 comprised a mixture of three compounds C8H8O4
(vanillic acid), C16H14O6 (divanillin) and C14H14O4 (biguaiacol). Fraction 3 contained a
mixture of the two dimers. The correlation between the compounds identified after
autoxidation of vanillin, and their presence in pods benefit is still ongoing. The
percentage of degraded vanillin after 192 h was 3.5%. The degradation of vanillin in
buffer systems takes place in a natural way since it does not require any chemical
catalyst or enzyme to achieve its degradation.
(keywords: vanillin, autoxidation, NMR)
110
FP-80
Difussion Coefficient and Shrinkage During Apple and Potato Drying
Herrera-Prez, L.A., Martnez-Gonzlez, A, Martnez-Gonzlez, M., Morln-Contreras, C., VenegasOlvera, A. and Vargas- Ugalde, M. E.
de Mx. C.P. 54740, Mxico. mevargasu@yahoo.com
Drying is an unit operation of simultaneous heat and mass transfer widely used in the
food industry to increase the shelf life of many products. Drying conditions affect
product properties - physical, chemical, mechanical, sensory and nutritional, among
others - and also transfer rates. The aim of this work was to study temperature influence
on difussion coefficients during convective drying of apple and potato plates in a tray
dryer, to relate it with product shrinkage. Temperatures of 348, 358 and 368 K were
applied. A factorial design was used. Shrinkage was measured as the percentage of
product volume reduction. For both cases, drying rate increased with temperature.
Apple drying rate was higher than potato drying rate. Final moisture content for apple is
lower than that for potato. For both cases, shrinkage was greater during the first hour
than during the rest of the process. Because of starch gelatinization, potato shrinkage is
lower than apple shrinkage. For both cases diffusion coefficient was inversely
proportional to shrinkage. For apple, at higher temperature, shrinkage was greater, for
potato an opposite behaviour was observed. At 348 K, after 1.2 h potato volume
remained constant. Diffusion coefficients values for apple were from 3x10-8 to 5x107
m2/s. For potato, these values were from 3.6x10-8 to 4.5x10-7 m2/s.
(keywords: shrinkage, drying, diffusion coefficient)
111
FP-81
Effect of Soaking Temperature on Cooking Time for Chickpea Grains
Jimnez-Guadalupe, A. L., Pia-Sanabria, M., Flores-Servn F. Gonzlez-Snchez J., and VargasUgalde, M. E.
de Mx. C.P. 54740, Mxico. mevargasu@yahoo.com
The aim of this work was to study the effect of soaking temperature on cooking time for
leguminous. Chickpea (Cicer arietinum) grains of 4.85 mm of radius, were soaked in
water at three temperatures (293, 303 and 313 K) during different processing times (2,
3, and 4 h) A factorial design was employed. For each experiment 0.1 kg of chickpeas
and 0.3 dm3 of water were used. Water absorption was measured as grains weight gain.
Weight was registered every 0.33 h, until the experimental time was achieved. A
Universal Texture Machine Instron was employed to measure hardness of grain. Second
Ficks law was applied to calculate diffusion coefficients of water. Their values were
from 2.28x10-10 to 4.55x10-10 m2/s. Activation energy value obtained between 303 and
313 K was 54.71 kJ/mol. Hardness of grains soaked at different temperatures and
cooked at 102.9 kPa for 0.4 h, was compared with that of industrially processed
chickpeas. Hardness value for commercial grains was 1.12 kN. For the grains under
study, the values range was from 0.68 to 1.55 kN. Best soaking conditions found in this
work were 2 h at 303 K, obtaining a hardness of 1.12 kN.
(keywords: soaking, hardness, diffusion, chickpea)
112
FP-82
Properties of Carboxymethyl Cellulose (CMC) obtained from Pineapple (Ananas
comosus) and Mamey Sapote peel (Pouteria sapota) Mixes.
Jurez-Barrientos, J. M., Ramrez-Figueroa, E., Herman-Lara, E., Nogueira-Terrones, H., RamrezRivera, E.
Departamento de Posgrado de la Maestra en Ciencias en Alimentos. Instituto Tecnolgico de Tuxtepec,
Calzada Dr. Vctor Bravo Ahuja s/n Tuxtepec 68300 Oax.
Jose_manuel_juarez@hotmail.com; e_ramirez71@hotmail.com.
The mamey sapote (Pouteria sapota) is native of southern Mexico. Today is cultivated
not only in Mexico, but also in Central America, the Caribbean, and South Florida for
its melon, which is commonly eaten in many Latin American countries. In Tuxtepec,
Oaxaca (Mexico) are produced 96,800 tons of pineapple and 6,000 tons of zapote
mamey annually. Industrial process or transformation of these fruits produces 16,210
ton of waste, meanly peels, which are lignocellulosic materials that are not used and
cause a negative impact on environment. Cellulosic derivatives of high commercial
value as CMC can be obtained from these waste. The aim of this study was to determine
the influence of some pretreatments on the properties of the CMC obtained. Efficient
pretreatments can increase the cellulose content and reduces others compounds presents
in the wastes. Wastes were characterized before and after pretreatments (proximal
analysis, cellulose, lignin and hemi cellulose contents). The following pretreatments
were applied: A) wastes was autoclaved at 121 C and 15 psi during 60 minutes and
then boiled in H2O2 (2% v/v) during 5 hours , B) wastes were suspended in NaOH
2.0M and autoclaved at 121 C and 15 psi during 60 minutes, C) wastes were
suspended in water (1:2) and autoclaved at 121 C and 15 psi during 10 min, after that
wasted were suspended in NaOH 2.0 M and autoclaved at 121 C and 15 psi during 60
min, and finally boiled in H2O during 5 h. Water content of pretreated wastes was
reduced by vacuum filtration and then dried in a cabinet dryer. CMC was obtained using
the direct etherification technique and compared with a commercial CMC. A
multifactorial experimental design was used in order to observe the pretreatments
effects. Results show that pretreatment C increases cellulose contents from 44.5% up to
96.9% and from 31.41% to 97.7% for mamey sapote and pineapple wastes, respectively.
Lignin content was drastically reduced. The CMC obtained from pretreatment C had a
degree of substitution of 0.80, a purity of 99.6% and pseudo plastic rheological
behavior, similar to a commercial food grade CMC.
(keywords:
lignocellulosic
carboxymethylcellulose).
material,
pretreatment,
cellulosic
derivative,
113
FP-83
Effect from Combining Polysaccharides on Texture Properties of Strawberry Ate
Martnez Jacome, J.G., Torralba Gordillo, H., Zepeda Becerril, A., Lpez Prez, L. A.,
Romero Arreola, V., Ramrez Ortiz, M. E.
Facultad de Estudios Superiores Cuautitlan-UNAM, Av. 1 de Mayo s/n, Col. Sta. Ma. Las Torres, C.
Izcalli, Edo. de Mxico, 54740. email: mro2102@hotmail.com
In the nourishing industry, the study of the foods properties has become excellent by the
increasing necessity that these satisfy specific needs of performance (physical,
chemical, rheological, texture properties) since on these the degree of quality of a
product for the consumer depends. The project consisted in the elaboration of
strawberry ate, using mixtures of polysaccharides pertaining to the group of the rubbers
whose mixtures present synergism with which it looks for to have better consistency
and minor syneresis. The used mixtures were Locust Bean-Carrageenan Kappa-II, and
Xanthan-Locust Bean, in different ratios and concentrations (high 1.125%-0.9%, and
low 0.375%-0.6%,), respectively, giving in the total formulation 1.5% polysaccharides.
The samples were were cut into cylinders 1.5 cm in diameter, and evaluated using
texture profile analysis (TPA) in a Lloyd TA500 texturometer, using a 1/8 in cylinder, a
preload 1x10-4 Kgf, speed of 1.7mm/s, and distance of 10 mm. From the TPA curve
hardness, cohesiveness, elasticity, chewiness, and adhesiveness were obtained. A
factorial experimental design 23 was used, and analyzed with the MINITAB software
version 15, and =0.05. The hardness varied significantly (P = 0.009) in relation to the
kind of mix and concentration of polysaccharides. Xanthan 0.75%-Locust Bean 0.75%
showed the smallest hardness value, while the highest corresponded to Xanthan
1.125%-Locust Bean 0.375%. The cohesiveness increased in inverse relation to
hardness, the mixture with greater cohesiveness was Locust Bean 0.9%- Carrageenan
Kappa-II 0.6%. The elasticity showed significant variation (P=0.016) in relation to the
mixture having high values, but the variation of mixture Locust Bean-Carrageenan
Kappa-II with respect to concentration was not significant (P=0.915). The chewiness
had variation (P=0.650) as far as the mixture Xanthan-Locust Bean, which showed low
values when mixed with Carrageen K-II. The values of adhesiveness are similar for the
mixture Locust Bean-Xanthan, but those of the mixture Locust Bean-Carrageenan
Kappa-II differ significantly, independent of its concentration. Among the proportions
and concentrations used, the best one is Carrageneenan Kappa-II 0.75%-Locust Bean
0.75%, the sensory properties were accepted by the consumers, had intense color, smell
to strawberries, and appealing aspect. These characteristics make this mixture the ideal
for developing strawberry gell-form sweets, using polysaccharides.
(key words: polysaccharides, gel texture properties, xanthan gum, locust bean gum,
carrageenan gum)
114
FP-84
Technological Modification of Traditional Nixtamalization Process and its
Impact on Nutritional Quality of Corn Tortilla
Maya-Corts D.C., Martnez-Flores, H. E., Figueroa, J. D.C., Cuevas-Villanueva, R.A. , Corts-Martnez,
R.
Student of the Programa Institucional de Maestra en Ciencias Biolgicas. Universidad Michoacana
de San Nicols de Hidalgo. Morelia, Mich. Facultad de Qumico Farmacobiologa. Universidad
Michoacana de San Nicols de Hidalgo. Morelia, Mich. CINVESTAV-IPN. Unidad Quertaro.
Quertaro, Mxico. Instituto de Investigaciones Qumico Biolgicas. Universidad Michoacana de
San Nicols de Hidalgo. Morelia, Mich.
dayanan@hotmail.com, hedu65@hotmail.com
An essential step for the production of tortilla is boiling of the corn in lime by using a
process called nixtamalization, which provides better nutritional quality to tortilla as
compared with raw corn. Nevertheless, this process presents technological and ecological
disadvantages due to the great volume of nejayote (waste water containing high amount
of soluble solids and lime), and nutrients loss. The objective of this work was to
characterize some chemical components in tortilla done by a new ecological process of
nixtamalization. In this process Ca(OH)2 was replaced by other calcium source, namely
calcium sulphate. Ecological process consisted of the following steps: whole corn grains
were heated at 90 C for 40 min and steeped during 12 h. Grains were washed twice, to
remove pericarp fragments from the grains, and milled to obtain masa. Then, the masa
was processed to tortillas in a Celorio Machine. Tortillas prepared by the ecological
process had 14.05%, 6.03%, 55.52%, 45.81%, and 54.02% more fat, protein, insoluble
dietary fiber, soluble dietary fiber, and total dietary fiber than the tortilla produced by the
traditional nixtamalization process. In addition, nejayote from traditional and ecological
process had 3.91% and 2.54% of total solids, respectively.
(keywords: corn tortillas, nixtamalization, nejayote, ecological process)
115
FP-85
Study on the Feasibility of Industrialization of a Fermented Milk

Beverage from Kefir
Mendoza-Madrigal, A. G., Reyes-Ocampo, J.G., Cruz-Pacheco, K. G., Arteaga-Martinez, M. R., PeaAvila, J.C., Moran-Silva, A., Ramirez-Romero, G., Jimnez-Guzman, J., Chanona-Perez, J.J., PereaFlores M. J.
Universidad Autnoma Metropolitana Iztapalapa. Av. San Rafael Atlixco N 186, Col. Vicentina C.P.
09340, Mxico D.F. peflo_ma@hotmail.com
Functional food and active components provides healths benefits that go beyond the
basic nutrition; such as fermented milks which are used as a transportation system of
probiotics, due to provide viably micro-organisms that supply health benefits when the
ingested of viably micro-organisms is appropriate. Kefir beverage is considered a
probiotic food. However it is industrially produced in Asia and Europe only, despite the
health benefits that its consumption reports. The aim of this study was to make a study
to industrialize a fermented milk beverage in Mexico from a lyophilized kefir strain. For
its manufacture the strain Probat KC3(Danisco) was used on pasteurized milk. On the
other hand, a marketing study, financial and plant design simulation were made to
evaluate project feasibility. The project simulation was made considering 10 years of
plant operation. Results indicate the project is feasible and the product designed could
penetrate in the market competing with similar beverages with a share of 1% of the
national demand. The product also presented 81% acceptability by the potential
consumers; total investment was of 11.2 million pesos, recovering capital the third year
of the plant operation, which will be located in Guanajuato with a total area of 1955 m2.
A waste water treatment plant will be operating with the purpose of covering the
Mexican waste water effluent standardsto attain the certificate of clean industry. The
financial indicators were: 24% and 56% for the acceptable minimum rate of return, and
the internal rate of return respectively, which demonstrates a profitable project.
(keywords: industrialization, kefir, functional food)
116
FP-86
Chocolate truffle characterization
Olgun-Martnez, L. E.*, Ramrez-Schoettlin, A., Favela-Torres, T.
1
Becarias COFAA EDD. ENCB-IPN. Ing. Bioqumica, Escuela Nacional de Ciencias Biolgicas.
Instituto Politcnico Nacional, Carpio y Plan de Ayala s/n Col. Sto. Toms. Mxico 11340 D. F.
olguinm@hotmail.com*, schoettlin@hotmail.com
Tempering and seeding are crystallization methods to develop a uniform solid with
particular combination of polymorphic forms. This work objective was to characterize
isothermal crystallization parameters for the metastability or polymorphism of a
chocolate truffle. It was measured the extent of growth of crystals and magnitude of the
resulting variations in crystalline structures when changes to the crystallisation process
were made. Several factors affecting crystallization and growth were altered during
experimentation, including seeding, mixing and shearing, tempering, cooling method, or
a combination of these. Crystallization of the cocoa butter was examined using an
Olympus BX40 microscope, at 40X magnification. Polarized lenses were also used to
capture any reflected or refracted light. QDA sensory profiling and compression test
water activity (Aw) were conducted. Shearing and mixing were the major influence
over crystallization. It was concluded that although cooling rate has fair control over
crystallization on its own, shearing and seeding are greater manipulation factors.
Combinations of these factors are the most significant parameters when attempting to
control crystal forms.
(key words: chocolate, crystals, polymorphic)
117
FP-87
Determination of a, b, and L, Water activity, Weight Reduction and Vitamin C
Content in Dehydrated Product of Litchi Fruit
Osorio, E.O*., Ortiz, M.A., Dorantes, A.L.
*Departamento de Ingeniera Bioqumica, Escuela Nacional de Ciencias Biolgicas, Instituto Politcnico
Nacional. Prolongacin Carpio y Plan de Ayala Col. Santo Tomas, Mxico, D .F.
e-mail: obed2004@hotmail.com
The litchi fruit is native of subtropical China and is grown as a commercial crop in
some countries like Hawaii, and Mexico. Most tropical fruits are highly perishable,
showing a short post harvest life at room temperature, which implies losses over 30 %.
The objective of this work was to evaluate the vitamin C content, color, flavor, weight
reduction and water activity in samples dehydrated by osmotic treatment, followed by
air drying. Fresh fruits were treated by three methods 1) blanching by conventional
method (Cm) with water at 85 C 2) blanching by microwave method (Mm) with 0.848
KW h/kg microwave energy and 3) non-blanched fruits. After that, samples were
dehydrated by osmotic method in two steps a) with sucrose syrup at 60 Brix /1 h, and
b) with sucrose syrup at 70 Brix / 3 h, followed by air drying at 60 C /5 h. Color was
evaluated by measuring L, a, b and hue, parameters using a Color Mate colorimeter.
Vitamin C content was determined by a spectrophotometric method at 520 nm. Flavor
was evaluated using a hedonic scale with untrained panelist. Water activity was
measured with a Rotronic hygrometer, and weight reduction by difference. The results
of the L value analysis of the litchi product were for Cm= 56.79 and for Mm= 61.58 and
untreated fruits was 58.0. Vitamin C content was similar in blanched fruit with Mm, and
in fruits treated with Cm. The vitamin C content was 35 mg/100 g in non-blanched
fruits. The decrease of water activity for each sample was Cm= 0.670, Mm 0.650 and
non-blanched fruits = 0.630. Weight reduction was similar in three samples Cm= 67.68
%, Mm= 71.28 %, untreated fruit = 67.68 %. Results for flavor evaluation in dehydrated
products showed that untreated fruits were 67 % accepted, while Cm was 63 % and Mm
60 %. In conclusion osmotic dehydration can be successfully applied to obtain a litchi
product, with good characteristics of flavor, color and vitamin C content, with better
stability against microorganisms because of intermediate water activity.
(key words: osmotic dehydration, water activity, vitamin C content, litchi)
118
FP-88
Characterization and Cooling Capacity of a Horizontal Pilot Scale Scraped
Surface Heat Exchanger
Quintanar H., Ma. J.; Flores M. J.L; Osrio R.G. I.; Santiago P., T.
a
Becario COFAA, EDD; b Becario PIFI, CONACYT; cDepto. Ingeniera y Tecnologa FES-UNAM
Departamento de Ingeniera Bioqumica. E. N. C. B. I.P.N. Prol. Carpio y Plan de Ayala s/n, Mxico
D.F. CP 11340; tsantiag@encb.ipn.mx
Scraped surface heat exchangers (SSHE) are widely used in the food industry to process
heavy liquid like puree, concentrated juice, marmalades where continuous operations
are desired. In this work a 0.020 m3/h capacity, 0.0615 m2 internal surfaces, stainless
steel pilot scraped surface heat exchanger was characterized. Papaya puree (Maradol
Var.) was employed as a working fluid and ethylene glycol (1:1 aqueous solution) as a
cooling medium. SSHE temperature, feed velocity and impeller rotation were taken as
variables factors at two levels according to a 23 experimental design, with three central
point repetitions. The parameters considered were: papaya puree temperature at the
discharge, cooling capacity of the equipment, ascorbic acid and papain percentage
retention. At the same time, the puree thermodynamic properties were also determined,
so were the experimental and theoretical internal convective heat transfer coefficients
for each run. Theoretical coefficient values were calculated using the Skellands
equation (1979). The results showed that the equipment had an average cooling capacity
of 600 W. Ascorbic acid and papain had an average retention of 90% and 80%
respectively. Papaya puree heat capacity (3.8432 kJ/ kg) was determined by Charms
equation (1971). Thermal conductivity (0.61W/mC) was measured with a
thermoconductimeter KD2 apparatus and verified by Choi and Okos equation (1983).
Effective average viscosity of 9.56 Pa.s was determined by the Haake RT20 rheometer
at 10C. The average experimental and theoretical internal coefficient values were:
1185.80 W/m2C, and 850 W/m2C, respectively. ANOVA statistical analysis was
carried out to verify the significance of the results using the Minitab software, version 5,
with a = 0.05.
(keywords: scraped surface heat exchanger, cooling, papaya, papain)
119
FP-89
Sugar Free Confectionery: Gummies
Ramrez-Schoettlin, A., Olgun-Martnez, L. E., Favela-Torres, T.
ENCB-IPN. Ing. Bioqumica, Escuela Nacional de Ciencias Biolgicas. Instituto Politcnico Nacional,
Carpio y Plan de Ayala s/n Col. Sto. Toms. Mxico 11340 D. F. 1Becarias COFAA EDD.
schoettlin@hotmail.com; olguinm@hotmail.com
Sugar free confectionery comprises many different products, instead of sugar they may
contain bulk sweeteners such as sorbitol and fructose which compared to sugar do not
affect the insulin and blood sugar levels of the body and this makes it particularly suited
to diabetics. The aim was to develop low sugar gummies. The gelatin and arabic gum
used required pre-hydration and dispersion in water to ensure functionality, we boiled to
final moisture content according to required texture, cooled and formed. Sucrose was
substituted by fructose and sorbitol resulting products with transparent texture, stability
and typically 10% residual water. To formulate it a factorial design was used, where
variables used were solids from sorbitol and fructose, and their concentration in
products functional properties, evaluating sweetness and texture by sensory analysis. In
this experimental method we took as factors, fructose and sorbitol concentration to
know in advance all posible combinations, resulting 16 formulas to be discarded, and
we concluded that a higher concentration of sorbitol has a negative effect in flavor
aceptance (4:1). A higher fructose concentration affected products and contributes to an
opact product. This way we predicted four formulas that enhaced flavor and texture and
statistical analysis gave the best formula. Glucose content was evaluated by glucose
oxidase enzimatic tests. Final formula had 95% less glucose compared with the normal
product, 40 g of product had 0.22 g of glucose which may be readily metabolized. It
was necessary to increase temperature to 115 C in order to control sorbitol
higroscopicity. We controled their rheology and texture, improved storage properties,
prevented deterioration in texture and properties (stickiness), and provided a method of
modifying texture and viscoelasticity of gummies by the addition of a combination of
hydrocolloids. 5 The presence of hydrocolloids conferred stability to the dispersion of
other components such as colours, flavours, acids, functional ingredients.
(keywords: low sugar, gummies, confectionery, diabetic)
120
FP-90
Thermodynamic Analysis of the Effect of Water Activity on the Stability of SprayDried Encapsulated Paprika Oleoresin.
Rascn, M. P., Beristain, C. I. , Garca, H. S. and Salgado, M. A .
Instituto de Ciencias Bsicas, Universidad Veracruzana, Apdo. Postal 575, Xalapa, Ver., Mxico.
Unidad de investigacin y desarrollo de alimentos, Instituto Tecnolgico de Veracruz, C.P.: 91860,
Veracruz, Ver., Mxico. Xalapa 91000, Veracruz. e-mail: cberistain@uv.mx
Color of the paprika oleoresin is mainly due to nine major carotenoid pigments,
naturally present in multiple forms of etherification. Commercial quality of paprika
oleoresin depends on a high concentration and stability of pigments to guarantee that the
initial chromatic characteristics last throughout its shelf life. Carotenoid degradation is
influenced by some conditions as temperature and oxygen, in order to avoid
autoxidation reactions, microencapsulation by spray drying can be used. Additionally,
microcapsules stability is greatly influenced by its moisture sorption characteristics;
thermodynamic parameters have been used to study the stability of foods. The purpose
of the present study was to evaluate the performance of soy protein isolated (SPI),
modified starch (Capsul) as compared to gum arabic (GA) on carotenoids retention
during microencapsulation of paprika oleoresin by spray drying at different inlet
temperatures (160, 180 and 200C) and found the best storage conditions of
microcapsules through thermodynamic parameters calculation. All treatments showed
that carotenoids retention increases at high inlet temperatures, which was associated to a
rapid film formation around core material. In all treatments the relationship between
both carotenoid fractions (R/Y) oscillated around 1. The highest carotenoid retention
was achieved with SPI and capsul as wall materials at Tinlet= 200 C y Toutlet = 110 C,
so microcapsules obtained at these conditions were selected to carry out sorption
isotherms at 25, 35 and 45 C. Through minimum integral entropy calculation the
point of maximum stability was found at water activities (aw) of 0.35, 0.50 and 0.77 for
microcapsules elaborated with SPI, GA and Capsul respectively. Gibbs free energy
calculation showed that microcapsules elaborated with gum arabic were the most
hygroscopic. It was observed through scanning electronic microscopy that all
microcapsules showed structural integrity on its walls at a wide interval of a w (0.10.743) except those elaborated with gum arabic, which were dissolved at aw = 0.743.
(keywords: microencapsulation, spray drying, water activity, integral entropy, Gibbs
free energy).
121
FP-91
Structural Properties of Garlic (Allium sativum, L.) During Air Drying Under a
Trapezoidal Temperature-Time Wave Like Curve
Lpez, O. A. , Rodrguez, R. J. , Mndez, L L.
Instituto Politcnico Nacional, CIIDIR Unidad Oaxaca Calle Hornos # 1003, Santa Cruz Xoxocotln,
Oaxaca, C.P. 71230.Tel. y Fax: (951) 517 06 10 y 517 04 00 Ext. 82753. E-Mail.
ana_l_oz@hotmail.com
In this work, particle density (measured in a Quantachrome steropycnometer), apparent

density (buoyancy principle) and apparent porosity (calculated) of garlic were evaluated
during air drying under a trapezoidal temperature-time wave like curve. At the end of
drying, the glass transition temperature (MDSC Q100, TA Instruments) was
determined. Four wave periods (60, 80, 120 and 160 min) for every cycle were used
(mean temperature 50 C and T 10); starting temperatures of the cycles were 40 and
60 C. Based on analysis of variance (ANOVA), we inferred that apparent density,
porosity and transition temperature depend on wave period and moisture content. As
moisture content increased from 9.49% to 178.46 % d.b., the apparent density decreased
from 1360 to 1065 Kg/m3, and porosity increased from 2.17 to 22.04. The particle
density increased during the first part of drying and decreased in the second half. As the
period increased from 60 to 160 min, the glass transition increased from 54.74 to 60.57
C.
(keywords: particle density, porosity, glass transition temperature, cyclic drying)
122
FP-92
Evaluation of Extruded Snacks From Taro-Nixtamalized Maize Flour Blends
Rodrguez-Miranda J., Martnez-Snchez C. E., Herman-Lara E., Ruz Lpez I. I., Martnez-Bustos F.,
Delgado-Licon E. Vivar-Vera M. A.
Coordinacin de Posgrado-Maestra en Ciencias en Alimentos. Instituto Tecnolgico de Tuxtepec. Av.
Dr. Vctor Bravo Ahuja S/N. Col. 5 de Mayo. C.P.68350. Tuxtepec, Oaxaca, Mxico. Tel.
012878751044. angelesvivar@hotmail.com
Taro is a tropical tuber with high starch content, whose cultivation in Mexico has
increased. However, its use has been limited due to its short post-harvest life. The
mixture of taro flour with nixtamalized (no creo que halla esta palabra en ingles9 maize
flour and its processing by extrusion technology is an alternative to obtain a new
valuable-added food product with long shelf life. The aim of this work was to evaluate
extruded snacks prepared with taro-nixtamalized maize flour blends. Slices of taro
tubers were dried at 60C h in an air convection oven and then ground at 0.5 mm
particle size. Nixtamalized maize flour was obtained by the traditional procedure and
milled at the same particle size. Flour mixtures at different proportions (0:100) of
taro:maize were extruded in a single-screw extruder at 18% feed moisture and 60 rpm
screw speed. A central composite design (Design Expert 6.0) for two independent
variables: proportion of taro:nixtamalized maize flour (0-100%) in the blend and
processing temperature (140-180C) was performed. Expansion index (EI), as
dependent variable, was determined in the product in order to select the best extruded
snack. An ANOVA test was carried out with the same software. The selected snack was
analyzed through determination of proximal chemical analysis (PQA) including
resistant starch, apparent density (AD) and maximum rupture force (MRF). The results
showed that extrusion temperature did not have a significant effect (p>0.05) on EI. On
the other hand, a higher proportion of taro flour showed significantly increasing on the
EI. The most expanded snack was the blend of 85.4:14.6 taro:nixtamalized maize flour
extruded at 174.14 C. The selected snack has low content of fat (0.440.1% w.b.),
protein (1.00.06%) and resistant starch (5.891.7%); relatively high content of crude
fiber (1.490.26%) and ash (3.460.28%) and high carbohydrates content
(84.410.58%). The AD and MRF were 331.3817 Kg m-3 and 10.574.3 N,
respectively. This study showed that it was possible to obtain a product from taro:maize
flour blend with snack characteristics using extrusion technology under established
conditions.
(keywords: taro flour, nixtamalized maize flour, blend, extrusion, evaluation,

characteristics)
123
FP-93
Drying and Rehydration Study of Carrots (Daucus carota).
Rosas-Mendoza, M. E., Melquades-Avila, Y.I., Lpez-Cerqueda,C.
Facultad de Estudios Superiores Cuautitlan, U.N.A.M. Av. 1 mayo s/n Col. Atlanta C.P 4740 Cuautitlan
Izcalli, Estado de Mxico, Mxico. merosas@servidor.unam.mx
Most of the dried products are usually rehydrated for their use. This process is
influenced by the conditions of the drying process, the preparation and composition of
the sample, and the structural and chemical grade of rupture. The aim of this work was
to evaluate the effect of the drying temperature and sample geometry in the rehydration
kinetics of carrots, pretreated and dried previous to the reconstitution, as well as to
determine the effective diffusion coefficients (Deff). Two different sample geometries
(infinite slab and cylinder) were subjected to a treatment of 5 min in distilled water at
80C before being dried in a convection oven, at 0.5 m/s air rate and different
temperatures (40, 60 and 80 C). The rehydration was carried out immersing the
samples in a distilled water bath, in a 50:1 ratio at 80 C, recording every min the
change in weight until 80 min. To adjust the rehydration curves, 95% confidence
intervals were applied for the complete experimental data. Kinetics were obtained and
Deff computed by a Ficks second law model. The pretreatment modify the membrane
permeability, which contributes to the mass transfer during drying, with Deff values
between 2.4 x 10-10 and 4.8 x 10-10 m2/s. However, it was observed that the rehydration
was affected by the pretreatment and drying temperatures, provoking a decrease in Deff
values (3.46x10-10 to 4.79x10-10 m2/s), due to the structure collapse (in open porosity)
caused by the shrinkage during time needed to dry carrots, specially at lower
temperature (40 C), and by the starch gelatinization. Likewise, the lower equilibrium
moisture reached in rehydration for samples dried at 40 and 80 C, is indicative of
product changes induced by the drying times and temperatures.In addition, at 60 C the
mayor Deff values were obtained, due to the minor cellular and structural damage at this
process conditions, mainly in the cylinders that had the greatest values. These results
highlight the need for additional studies on how the product porosity is affected by
pretreatment and drying history, due to the molecular bonds disrupted and the new ones
formed during rehydration.
(keywords: rehydration, kinetics, diffusion, porosity, drying)
124
FP-94
Effect of Soybean Addition on the Texture Profile of Corn Tortilla
Rosillo de la Torre, A. and Prez- Prez C.
Instituto Tecnolgico de Celaya. Dpto. Ingeniera Bioqumica. Av. Tecnolgico y Antonio Garca Cubas
S/N, 38010. Celaya, Gto. Tel 0052(461) 6117575 ext 329 , fax (0052(461) 6117979. email:
cristina_perez@itc.mx
Consumption of corn tortillas has important nutritional implications due to their calcium
and fiber content, not as well as protein. In order to increase the protein value we
formulated a tortilla containing corn (C): soybean (S) at different ratio (90:10, 80:20
and 70:30 % w C/ w S). The effect caused by soybean incorporation on the texture
profile analysis (TPA) was considered. TPA was performed with a double compression
cycle test using a Texture Analyzer TA-XT2i (Stable Microsystems Ltd., UK) with a 25
load cell and the software (Texture Expert V1.0 Stable Micosystems Ltd). The P/75
probe was used, the pre-test speed was 5.0 mm/ s, test speed was 1.0 mm/ s; penetration
distance was 5 mm and the rest period between each cycle compression was 5s. In order
to have a good estimation overall tortilla texture, measurements were effectuated cutting
10 tortillas, shaped in cylinders (2 cm diameter) and three replicates were carried out.
Statistical analysis were developed with p<0.05 and showed that hardness,
adhesiveness, chewiness, resilience, and cohesiveness were affected by the soybean
concentration. Tortillas containing 90:10 corn/soybean showed the highest hardness
(15% higher than control). Gumminess, cohesiveness and chewiness of 70:30 C/S were
40% lower than the control, and showed a slight decrease in tortilla firmness (15%
lower than control). All the corn-soybean tortillas mixtures presented good rheological
properties.
(keywords: texture profile analysis, corn tortilla, soybean)
125
FP-95
Changes in Mass Transfer, Thermal and Physical Properties During
Nixtamalization of Corn with and without Agitation at Different Temperatures
Ruiz, G. M., Quintero, R. A., Melndez, P. C., Talams A. R., Marquez, M. R., Lardizabal, G. D. and
Barnard J.
Departamento de Investigacin y Posgrado, Facultad de Ciencias Qumicas. Universidad Autnoma de
Chihuahua. Ciudad Universitaria s/n, Pascual Orozco y Divisin del Norte. Chihuahua, Chihuahua. No.
1542-C. marthachela@yahoo.com.mx, aquinter@uach.mx
The nixtamalization of maize grain is a process accompanied with chemical reactions

and mass transfer phenomena in which water and calcium diffusion occurs in the grain.
The mass transfer is related to the physical and chemical changes that occurred in the
grain and modify the mass and tortilla quality. The aim of this study is to evaluate the
effect of nixtamalization at different temperatures, in static and agitated systems on the
physical, chemical and thermal properties that occur during the process. Lots of 2 kg of
white dented maize (Zea mays L.) of thin pericarp, were nixtamalized in lime solution
[1.2% (w/v)] in a 1:3 relation (w/v) and the temperature effects (70, 80, 90, and 100
C) were evaluated in both static and agitated systems. Kinetics of Ca+2 and water
absorption and removed pericarp as well as temperature and enthalpies of gelatinization,
were determined in the grain. In the slurry remaining after maize cooking (nejayote)
soluble and suspended solids, and totals sugars were also evaluated. Both samples were
taken every 10 min during 60 min of cooking, afterwards every 8 h during 48 h of
steeping calcium and water contents were measures in the grain. Calcium and water
absorption, soluble solids, suspended and total sugars in the first hour of cooking
showed a linear tendency, nevertheless longer steeping times showed an exponential
tendency for calcium and water, governed by diffusional mechanisms obtained diffusion
coefficients of 7.63-8.6110-7m2 s-1 for calcium absorption using Ficks second law. At
70 and 80 C, the effect of agitation was significant (p<0.05) on the removal of grain
pericarp, calcium and water absorption into the grain and in nejayote the amount of
suspended and soluble solids, and total sugars too. At cooking temperatures of 90 and
100 C, we did not find a significant effect (p<0.05), in the pericarp removal, calcium
and water contents. On the other hand, an increase in Ca+2 in the grain during the
cooking caused an increase in the temperature and enthalpy of starch gelatinization of
3.02-3.87, 2.44-2.88, 3.01-3.55, and 2.66-3.17 J g-1 at 70, 80, 90, and 100 C,
respectively.
(keywords: nixtamalization, corn, agitation, diffusion coefficients)
126
FP-96
Powder characteristics of pomegranate-apple juice
produced by spray drying
Ochoa-Martnez, L.A.; Trancoso-Reyes, N., Urbina-Martnez, J.M., Gutirrez-Velzquez, M. MoralesCastro, J.; Delgado-Licon, E.
Technical Institute of Durango, Chemical and Biochemical Department. Blvd. Felipe Pescador 1830 Ote.
Durango, Mxico. aralui@itdposgrado-bioquimica.com.mx
One of the major problems in spray drying of fruit juices is stickiness and
thermoplasticity of their compositions. Functional properties of powders involve the
ability of the powder to dissolve in water. The objective of this study was to investigate
the physical characteristics of powders produced by spray drying of pomegranate-apple
juice under different operational conditions and to establish the antioxidant capacity.
Pomegranate-apple juice was microencapsulated by using a mini spray dryer. The
problem of stickiness in the drying chamber was overcome through the use of drying
aid agents such as mixtures of arabic gum and maltodextrin 10 DE (i.e.100/0, 80/20,
60/40, 40/60, 20/80, 0/100). Temperature of 140C and a feed flow rate of 10 mL/min
were selected as operating conditions of the dryer. The use of 100% of maltodextrin the
powder production was unsuccessful. The moisture content varied from 2.5 to 3.5%,
whilethe density was 0.553 g/cm3.Wettability and dispersibility were found to be related
with the concentration of arabic gum, the higher the amount of arabic gum the higher
the time to be wetted and the less the percentage of dispersibility. Insolubility index was
related with moisture content and dispersibility. A high hygroscopicity was found. The
antioxidant capacity was affected by the added concentration of drying agent aid.
(keywords: rehydration properties, antioxidant capacity, pomegranate, powder)
127
FP-97
Application of Differential Scanning Calorimetry (DSC) at the Characterization of
Mamey Sapote Seed (Pouteria sapota) Oil
Snchez-Ortega, E., Herman-Lara, E., Vivar-Vera, M. A., Rocha-Uribe A., Gallegos-Infante, J. A.,
Marangoni, A. G., Martnez-Snchez, C. E.
Coordinacin de Posgrado-Maestra en Ciencias en Alimentos. Instituto Tecnolgico de Tuxtepec. Calz.
Dr. Vctor Bravo Ahuja s/n. Col 5 de Mayo. Tuxtepec, Oax. Mxico. CP 68350. cems@ittux.edu.mx
The mamey sapote (Pouteria sapota) is a species of tree that is native to southern
Mexico. Today, the tree is cultivated not only in Mexico, but also in Central America,
the Caribbean, and South Florida, and its fruit is commonly eaten in many Latin
American countries. Currently, non-conventional sources of fats and oils, such as fruit
seeds, are very important. The study of the thermal properties of fats and oils is
important because many of the applications of these materials depend on the ratio of
solid (crystalline fat) to liquid oil. The purpose of this study was to characterize the
thermal behavior of mamey sapote seed oil from Mexican cultivars. Seeds without testa
were dried in an airflow reversal dryer. Subsequently they were milled and the oil was
extracted with hexane and then bleached, refined and characterized by some physicalchemical indices. Fatty acid profile was done by GC and a TAG analysis by HPLC. The
thermal profile of sapote mamey seed oil was analyzed by DSC. Crystallization and
melting curves were obtained between 50C and 80C, at 5C/min, in the oil at three
processing stages (crude, bleached and refined). We obtained a yield of 83.58% of crude
oil, requiring 3 neutralization steps with 20% NaOH to reach 0.09% of free fatty acids.
The physicochemical characterization showed that the oil acquired greater stability due
to refinement. The fatty acid profile showed the presence of C16:0, C18:0, C18:1,
C18:2, C18:3 and C20:1. HPLC chromatograms showed 5 triacylglicerides families:
PLP, POP, STO, POSt and StOSt, which are involved with polymorphic transitions
displayed by the DSC in the process of crystallization and melting. Using x-ray
diffraction and polarized light microscopy, the existence of polymorphs , and was
proven. According to obtained data, this seed could be considered an important source
of vegetable oil. Besides, the possible use of cold temperatures in order to reach the
total crystallization and thus the formation of a polymorph, which is
thermodynamically most stable, indicated that the oil can be used to prepare ice cream
and confectionery.
(keywords: crystallization-curve, thermal-analysis, sapote mamey seed oil)
128
FP-98
Properties of Taro Starch Maltodextrins
Antonio-Estrada C., Martnez-Snchez C. E., Jimnez-Hernndez J., Montaez-Soto J. L., Vivar-Vera M.
A.
Coordinacin de Posgrado, Maestra en Ciencias en Alimentos. Instituto Tecnolgico de Tuxtepec. Av.
Dr. Vctor Bravo Ahuja S/N. Col. 5 de Mayo. C.P.68350. Tuxtepec, Oaxaca, Mxico. Tel. 012878751044
Ext.143. angelesvivar@hotmail.com
Taro (Colocasia esculenta) is an edible tropical tuber which crop has recently increased
in Mexico. Because of its high starch content (58-80% d.b.), taro is an alternative source
of valuable derivates such as maltodextrins which could be used in the food industry.
The aim of this work was to evaluate the properties of maltodextrins obtained from taro
starch. Maltodextrins were produced from extracted taro starch by enzymatic hydrolysis
in a glass reactor. The reaction was carried out using a heat stable -amylase at 0.02%,
starch concentration of 35% d.b., pH 6.4, 1.4 g/L CaCl2 and 95C to produce
maltodextrins with dextrose equivalent (DE) of 15 and 17.5%. Some chemical,
physicochemical and functional properties of dried taro maltodextrins were evaluated
and compared with commercial corn maltodextrins by ANOVA (Minitab v. 13.1).
Average degree of polymerization values of taro maltodextrins with DE of 15
(0.200.01) and 17.5% (0.350.02) were similar (p>0.05) to the values of corn
maltodextrinas with DE of 15% (0.260.03) and 17.5% (0.420.02). Average molecular
weight was found to be significantly lower (p<0.05) in taro maltodextrinas with DE of
15% (33.231.8 g/mol) and 17.5% (57.173.87 g/mol) than values of corn
maltodextrins with DE of 15% (42.254.55 g/mol) and 17.5% (68.832.68 g/mol).
There was no significant difference (p>0.05) in proximal chemical composition, aw and
pH between taro and corn maltodextrins with similar DE, except in fat content between
maltodextrins with DE of 17.5%. Taro and corn maltodextrins with the same DE had
similar values of water absorption, oil absorption and emulsifying capacities. However,
solubility index (SI) and foam capacity (FC) of taro maltodextrins with DE of 15%
(94.083.43%) and 17.5% (1.000.33%), respectively, were significantly higher
(p<0.05) than SI (87.212.19%) and FC (0.550.19%) of corn maltodextrins with DE of
15 and 17.5%, respectively. These results showed that taro starch maltodextrins could
be used like corn starch maltodextrins as fat replacers, bodying and freeze-control
agents in products such as mixtures of soup, sausage and salad dessert, freeze desserts
and ice creams. Additionally, 15% DE taro maltodextrins could be used in systems
which require good solubility as beverage powders.
(keywords: taro starch, maltodextrins, enzymatic hydrolysis, properties.
129
FP-99
Biaxial Extensional Viscosity to Predict Cookie Diameter Made with Mexican

Wheat Flours
Salazar-Garca, M. G., Huerta-Hernndez, J.R., Cinco-Moroyoqui, F. J., Rouzaud-Sandez, O., IslasRubio, A.R
Departamento de Investigacin y Posgrado en Alimentos, Universidad de Sonora, Calle Rosales y Blvd.
Luis Encinas s/n Col. Centro. CP 83000 Hermosillo Son. lupita_salazar_@hotmail.com ;
gsalazar@guayacan.uson.mx
Cookie diameter is controlled by the rate at which the dough expands and the time at
which the cookies structure sets. According to the American Association of Cereal
Chemistry definition of flour quality, poor cookie doughs stop lateral expansion and
increase viscosity earlier than do excellent quality doughs. Dough viscosity appears to
control cookie spread rate affecting the final cookie diameter. The lubricated uniaxial
compression technique was used to measure the biaxial extensional viscosity of cookie
dough. The objective of this study was to determine whether the lubricated uniaxial
compression technique might be used to measure differences in biaxial extensional
viscosity of cookie doughs and to determine whether dough viscosity might be a tool to
predict the cookie baking quality of wheat flour blends. Moisture, protein, ash content,
biaxial extensional viscosity and cookie diameter were determinated. Data were
evaluated by regresion analysis using the statistical analysis system. Cookie doughs
made from hard wheat flour showed higher biaxial extensional viscosity (5.19 x 106
Pa*s) than those made from a blend of wheat flour (3.25 x 106 Pa*s) or from a soft
wheat flour (2.68 x 10 6 Pa*s). Values of biaxial extensional viscosity correlated
significantly (p< 0.05) with the diameter (r= -0.947) of cookies made from Mexican
wheat flours. In conclusion, lubricated uniaxial compression appears to be an
appropriate technique to measure cookie dough viscosity and may be useful for
predicting the cookie baking quality of wheat flour blends.
(key words: biaxial extensional viscosity, cookie diameter, wheat flours)
130
FP-100
Physicochemical and Nutritional Characteristics of Blends of Corn Starch-Carrot
Using Thermo-Plastic Extrusion
Soto-Zamora, G.E. and Martnez-Bustos, F.
CINVESTAV, IPN, Unidad Quertaro, Libramiento Norponiente, No. 2000, Fracc. Real de Juriquilla.
C.P. 76230. Quertaro, Qro., Mxico. *sotozamora@yahoo.com.mx.
Sabatica year: CICATA-IPN. Cerro Blanco #141, Col. Colinas del Cimatario. Santiago de Quertaro,
Quertaro, CP. 76090. fmartinez@qro.cinvestav.mx.
Blends of corn starch and carrot flour at different ratios were extruded in order to
obtain expanded products and pre-gelatinized flours. A central composite routable
model with three variables with =1.6818 was used. The effects of the barrel
temperature, feed moisture and the carrot content, on the color, and the functional and
physicochemical characteristics [i.e.expansion index, apparent density, penetration
strength, water absorption index (WAI), water solubility index (WSI), rheological
(viscosity), and content of and -carotenes ] were evaluated. The response variables
were analyzed using response surface methodology. The carrot content was the factor
wich presented the highest effect on color parameters (L*, a*, b*, C* and Hue), (p
0.01), and -carotenes (p 0.0001) and WSI (p 0.1); while the barrel temperature
had a significative effect on the WAI, final viscosity, apparent density (p 0.01) and
retrogradation viscosity (p 0.1). Expanded products and pre-gelatinized flours are
excelent vehicles to the incorporation of carotenoids in diverse food systems, due to the
evaluated processing conditions did not affect considerably the pro-vitamin A content,
conferring to the extruded products nutritional advantages.
(key words: carrot, extrusion, carotenes).
131
FP-101
Chayote Marmalade Supplemented with Chia Seed
Trinidad-Prez, Y., Beltrn-Mendoza I., Antonio-Castelan M., Alonso-Caldern, A., Montalvo-Paquini C.
Universidad Politcnica de Puebla, Tercer carril del ejido Serrano San Mateo Cuanal, Mpio. Juan C.
Bonilla, Estado de Puebla. yolan_jose@yahoo.com.mx; cpaquini@yahoo.com.
Chayote (Sechium edule), the vine, is a tuberous rooted perennial that climbs by
clinging with tenacious tendrils. Most varieties have fruits with ridges; they can be
smooth, knobby, or fuzzy; some are dark green, almost white, or brown. Chayotes are
sometimes eaten raw in salads and salsas, but are more often cooked by boiling,
sauteing or baking. Although very young fruits can be eaten entirelyy, it is usually
preferred to peel the older, more mature fruits. An attempt has been made to increase
the life of the fruit by drying it. Other way to be prepared is as candy, looking for higher
acceptance between children. The objective of this work was to obtain different Chayote
marmalade formulations; some of them were prepared using chia seeds (Salvia
hispanica L.). Chia seeds (Salvia hispanica L.) typically contain 25 % dietary fiber
(mostly soluble), significant levels of antioxidants and the oil contains a high
concentration of omega 3 fatty acids. The chayote pulp had a pH of 6.4 and its total
solids measured 6 Brix. Three different marmalade formulations were prepared
containing 1 and 2.5% chia seeds and the control. The final amount of soluble solids
was set at 62 - 66 Brix for a pH range of 3.6 3.9, which are the values recommended
by NMX (Mexican standards). The amount of fiber increased 3% with chia seeds. The
different marmalades formulations were evaluated by a panel of 60 untrained tasting
panelists. Odor, smell, taste, and texture were evaluated using a hedonic scale of 6. All
formulations were accepted by the majority of the panelists, the best characteristic
evaluated was the taste. From the point of view of new products with excellent
nutritional value, the marmalade containing chia seeds looks very attractive. Also
represent an alternative of commercialization for communities as Santa Catarina
Villanueva, Quecholac, Puebla where Chayote is grown.
(keywords: chia seeds, chayote, marmalade)
132
FP-102
Effect of Pre-Cooling of Seed Clove on Garlic Bulbs cv Retinto Production and
endogenous levels GAs
Utrilla, V. M. y Mercado, S. E.
Departamento de Investigacin y Posgrado en Alimentos, Facultad de Qumica.
Universidad Autnoma de Quertaro, CU, Cerro de las Campanas S/N. Col. las Campanas.
76010, Santiago de Quertaro, Qro.
mautrilla@hotmail.com,mercasilva20@yahoo.com.mx
There are evidences that garlic crop needs cool temperatures during their development;
when the cool requirements are not reached, the production has low quality with small
size bulbs and high proportions defects. It is possible that pre-cooling the seeds cloves
at low storage temperature (5 to 10 C), could satisfy those requirement and to improve
bulbs quality. The objective of this study was to identify pre-cooling conditions to
improve the bulb quality and to establish a relationship with the gibberellins (GAs)
content during the bulb development. Four sets of 75 garlic bulbs cv Retinto were
stored at room temperature (RT), 5 and 10 C during 2, 8, and 16 days. After storage,
the bulbs were shelled and the cloves were selected and distributed in three subsets
(replicates) of 200 cloves each per temperature. Before sowing, the cloves were cleaned,
disinfested and finally sowed, and cultivated in a commercial orchard. Periodically,
samples of 10 plants were taken randomizing during the crop development. Bulb and
neck diameter were measured and Gibberellin (GAs) concentration was determined in
freeze dried samples extracts by HPLC. On harvest, the bulbs were classified by size
and defects and the performance by hectare was determined. The cloves stored for 2, 8
and 16 days at 10 C produced plants with larger bulbs (6.5 to 7 cm diameter) than
plants obtained from cloves stored at RT. The highest production rates were obtained
from plants obtained by cloves stored 2, 8 and 16 days at 10 C (20 ton/ha) and they
also produced the higher proportions of the bigger sizes bulbs (17 ton/ha) and low
production of defects. Two fractions (F1 and F2) with gibberellin activity were found;
which decreased from 0.33 to 0.03 and 0.99 to 0.06 (meq of GA3/g freeze dried sample)
respectively. An increase was observed when the bulbing started and it decreased at the
end of development plant. These results indicated that pre-cooling of garlic bulbs for 2,
8 and 16 days at 10C before sowing improves the garlic production and that the
bulbing process is inversely associated to GAs production in the bulbs.
(key words: Allium sativum L., purple garlic, pre-cooling, gibberellins, quality)
133
FP-103
Effect of Temperature and Chelating agent Concentration on the Yield and
Composition of Pectic Extract of Opuntia ficus indica Cladode Flour
Prez-Martnez, J. D., Myers-Ibnez, S. , Ornelas-Paz J. J., Toro-Vazquez. J. F.
Facultad de Ciencias Qumicas, Universidad Autnoma de San Luis Potos. Manuel Nava 6, Zona
Universitaria, San Luis Potos. 78210. S.L.P. Mxico.
Centro de Investigacin en Alimentacin y Desarrollo A. C., Ave. Cuarta sur 3820, Fracc. Vencedores
del desierto, Delicias. 33089. Chihuahua. Mxico. jdavidperez@uaslp.mx
Pectins are food hydrocolloids used as gelling or thickening agents, and its functionality
depends basically on the content of galacturonic acid, the degree of methoxylation
(DM) and the molecular weigth. Pectin can be obtained from higher plants and its
composition varies with the species, the environmental factors and the extraction
conditions. The increasing demand of pectin has lead to explore new sources of pectin
such as cladodes of Opuntia spp. Low methoxyl pectin (LMP) has geen extracted from
Opuntia ficus indica cladodes using a chelating agent under alkaline conditions.
However, the conditions to obtain high methoxyl pectin (HMP) were not reported,
despite HMP is widely used in the food industry. Thus, the objective of this research
was to extract HMP from cladodes flour (Opuntia ficus indica) and to determine the
effect of extraction temperature and chelant concentration (EDTA) on pectin yield and
composition. The extraction of HMP was accomplished under acidic (pH=2) or neutral
conditions (pH=7) to avoid the carboxyl de-sterification promoted by the alkaline
conditions. For the pectin extraction, 0.02 kg of cladode flour was dissolved in 1.0 l of
water and heated to 85C during 20 min, thereafter the solid residue was recovered by
centrifugation. The residue and the corresponding amount of EDTA (0.0 g/l 16.0 g/l)
were suspended in 1.0 l of water and the pH of the suspension was adjusted to the acidic
or neutral conditions adding HCl or NaOH solutions. Finally, the system was heated to
the testing temperature (45-85C). After extraction, the pectin was precipitated,
washed, dried, and stored until the composition analyses. The optimum conditions of
temperature extraction and EDTA concentration were evaluated through a central
composite design with two replicates at center for either acidic or neutral conditions.
The maximum yield observed (~36% on dry basis) was superior to the reported values;
moreover, pectin yield showed a linear increase (p<0.05) with the EDTA concentration.
In contrast, temperature effect was no significant (p>0.05). Composition analyses are in
progress to determine the effect of the extraction conditions on the molecular weight,
constituent monosaccharides and DM of the extracted pectin.
(keywords: opuntia, pectin, degree of methoxylation, chelating agent)
134
FP-104
Optimization of Hot Air Dehydration of Figs (Ficus Carica L.) usingTaguchi Methodology
Montoya-Ballesteros, L.; Camargo-Wilson, C.; Robles-Ozuna, L.; Lugo-Ibarra, E.
Centro de Investigacin en Alimentacin y Desarrollo, A.C. Carretera a la Victoria Km. 0.6 Hermosillo,
Sonora, Mxico, C.P. 83000. (2)Facultad de Ingeniera Ensenada. Universidad Autnoma de Baja
California. K.M. 103 Carretera Tijuana-Ensenada Ensenada, Baja California, Mxico, C.P.22860.
lmontoya@cascabel.ciad.mx, lero@cascabel.ciad.mx, claudia_camargow@uabc.com.mx,
lugoiberica@gmail.com
Mexico is the third main producer of figs in America, with more than 6,000 tn per year.
The national fig industry is largely based on two cultivars: Mission and Kadota; the
Caborca Region in Sonora is the major producer of kadota variety; nevertheless more
than 80% of total production becomes loss due to the perishable nature of fruits and the
poor quality of sun-dried figs. Recent studies about dried figs show good results with
hot air dehydration in terms of processing time, moisture, color and microbian stability .
However, few studies have been done on the optimization of the parameters of drying
using design of experiments. The Taguchi Methodology (TM) is a special variant of
Design of Experiments that uses othogonal arrays to study the entire parameter space
with only a minimum number of experiments. Besides, it uses the analysis of signal-tonoise ratio to study the interaction and effect of controlled and uncontrolled factors in
the final response. This study presents the application of TM in the optimization of the
drying process of kadota figs in a cabinet dryer, in order to obtain the minimun values
of both, total Change of Color (E) and Final Moisture Content. A standard L16
orthogonal array was used to study seven factors: additive solution (sodium bisulphite
and ascorbic acid), time of blanching, temperature of blanching, immersion, size of
particle, time of drying and temperature of drying. The optimum operating conditions
for the drying process were obtained at 0.45% sodium bisuphite, 15min/80C of
blanching, immersion 15rpm; size of particle 0.83 .21 in, 24h/55C drying. The final
moisture content was 5.79 0.18% w.b. and the E between fresh figs and dried figs
was 29.521.52, whereas in the sun-drying process was 62.580.92. The nutrimental
content of dried figs was (amount per 100g serving): 9.93% dietary fiber (6.57% of
insoluble type and 3.36%of soluble type), 45.2% calcium and 11.2% potassium. After 4
months of storage(22 2C), no significant change on quality characteristics of fruits
were revealed (p=0.1). The results showed that drying of kadota figs using hot air
method has potentially good industrial application.
(keywords: kadota figs, hot air dehydration, Taguchi methodology)
135
FP-105
The Use of Microwaves on the Barley Kernel Hardness and
Their Impact on the Malting Quality
Lpez, P. P., Figueroa, J. D. C., Sevilla, P. E., Romn, G. A. D., Reynoso, C. R., Ramn A. Martnez, P.
R. A.
Departamento de Investigacin y Posgrado en Alimentos, Facultad de Qumica. Universidad Autnoma
de Quertaro, CU, Cerro de las Campanas s/n Col. las Campanas. Quertaro 76010 Qro. E-mail:
patricialoperea@yahoo.es
It takes 5 years to genetically improve the quality of barley (Hordeum vulgare L.) for
the brewing industry. A new alternative discussed here is to physically modify the
kernel used for animal feed or malting barley by microwave irradiation to increase its
industrial quality. With this objective the effect of microwave radiation on the
mechanical properties of barley kernels, and the malting quality of different varieties of
barley was evaluated. The malting quality of feed and malting barley treated for 0, 4
and 8 s of irradiation with microwave energy were evaluated. Three varieties of barley
were used: two feed barleys (Adabella and Pastor Ortiz), and Esmeralda malting barley.
A conventional Sharp model R-501CW microwave oven was used, with a power of 1.45
kW and a frequency of 2450 MHz. The kernel hardness was evaluated by uniaxial
compression tests using a TA-XT2 Texture Analyzer. The kernel response to
compressive loading was evaluated using parallel plates. The malting quality was
evaluated by EBC methods. The results were analyzed using Tukey's test and simple
correlations using the statistical package SAS, with P < 0.05. Microwave irradiation of
4 s decreased the barley kernel hardness and made it able to be transformed into good
quality malt. The feed barley Adabella without treatment showed twice the hardness
(49.3 N), whereas Pastor Ortiz (59.8 N) almost three times that of malting barley
Esmeralda without treatment showed a kernel hardness of 23.7 N. Feed and malting
barleys irradiated for 4 s increased the malt extract content. The extract viscosity
decreased in all treatments with microwave irradiation. The diastatic power and amylase were not affected by the treatments selected for this study. The microwave
energy is a new alternative that allows modifying the kernel endosperm in a few
seconds and increasing the industrial quality in feed and malting barley.
(key words: Hordeum vulgare L., microwave, malting quality, kernel hardness.)
136
FP-106
Ripening Process of Chihuahua Cheese, Followed by Sensorial Evaluation and
Instrumental Texture Analysis.
Orozco-Morales, E., Nevarez-Moorilln, G.V., Rivera-Chavira, B.E., Arvalo-Gallegos, S., GastlumFranco, M.G.
Facultad de Ciencias Qumicas, Universidad Autnoma de Chihuahua. Campus Universitario s/n 31170
Chihuahua, Chih. ggastel@uach.mx
Chihuahua cheese is a traditional product of Chihuahua, Mexico, with an estimated

production of 30,000 kg/month. Chihuahua is a leader in dairy products, but there are
problems with quality and technology applied to cheese production, because most of the
cheese producers are small or family business that uses unpasteurized milk. On the
other hand, vacuum-packing technology has promoted commercialization of non-ripped
cheese. Therefore, the microbiological and sensorial quality is not homogeneous and
cheese might not be innocuous. There are no references on the ripening process of
vacuum-packed Chihuahua cheese, or on its sensorial and rheological characteristics.
Therefore, the aim of this study was to evaluate the sensorial changes during ripening of
Chihuahua cheese, using one product elaborated with pasteurized milk, and one
elaborated with raw milk. Samples were stored at 8C until analysis; sensorial analysis
was a ranking discriminative test of cheese flavor intensity, with 17 semi-trained
panelists, performed by triplicate. Using the pasteurized cheese, a Texture Profile
Analysis (TPA) was also determined, in terms of hardness, fracturability, cohesiveness
and springiness. The samples were analyzed after 1, 60 and 120 days for the raw milk
cheese, and 1, 30, 60, 90 and 120 days-old samples for the pasteurized cheese. Results
were analyzed by total rank method. In the raw-milk cheese, sample of 1 day was
significantly different than the cheese ripped for 120 days (p<0.05), and there was no
difference among the 60 and 120 days of ripening. In cheese produced with pasteurized
milk, samples ripped for 90 and 120 days, were significantly different than the cheese
without maturation. There was no significant difference among cheese matured for 30
and 60 days (p>0.05). Regarding TPA, there was no significant difference among the
different ripening periods, for any of the parameters tested. Although not considered as
a matured cheese, is important to characterize the ripening process of Chihuahua cheese,
since it continues to mature during the selling and consuming period. Under the actual
storing characteristics of vacuum packing and refrigeration, Chihuahua cheese ripening
process continues, and the differences in flavor can be sensorial distinguished.
(keywords: chihuahua cheese, sensorial analysis, ripening process)
137
FP-107
Osmotic-Convective Drying Kinetics of Chayote (Sechium edule)
Huerta-Mora, I.R., Martnez-Snchez, C.E., Vivar-Vera, M.A., Ruz-Lpez, I.I., Ochoa-Martnez, A.,
Ramrez-Figueroa, E. and Herman-Lara, E.
Instituto Tecnolgico de Tuxtepec. Calz. Dr. Vctor Bravo Ahuja s/n. C.P. 68350. Tuxtepec, Oax.
Mxico. Tel (287)8751044. Email: erasmohl@ittux.edu.mx
The chayote (Sechium edule) is a vegetable which may be used as an important

nutritional supplement, which is highly appreciated in major U.S. and Europe markets.
Mexico is regarded the second country in the worldwide production of chayote. This
food is consumed fresh and its research related to the preservation process is minimal.
Drying could be an alternative way to increase their lifespan. The use of combined
drying methods can reduce the intensity of heat treatment and maintain the sensory
properties in the final product. Therefore, the objective of this work was to study the
osmotic-convective combined drying kinetics of chayote. Samples with geometry of
1x1x2 and 4x4x2 cm to perform combined drying were employed. First, osmotic
dehydration was made using sodium chloride solutions at 10, 20 and 25 Bx with
immersion time of 3 h. Chayote osmotically dehydrated was convectively drying at
temperatures of 50 and 60 oC with two drying speeds 1.5 and 2.5 m/s using a tray dryer.
Evolution of solids gain and weight loss, and drying kinetics were obtained as results.
Chayote osmotically dehydrated with a higher salt concentration had the greatest water
loss and solid gain at any particle thickness. However, at thin thickness of particle water
loss was greater than in thick thickness, while the solids gain was higher in the thick
particles than in thin particles at higher concentrations of salt at the immersion time
established. The convective drying showed a reduction of drying time when temperature
and air speed were increased except for thick particles, where the temperature had no
effect. The osmotic-convective combined drying had a higher reduction of drying time
than convective drying when the temperature and air velocity were increased. The use
of combined methods reduced drying time concerning to convective drying from 10 to 6
hours of drying. Whereas the best operating conditions were: 20 oBx, 60 oC and 2.5 m/s
and a particle thin geometry of 1x1x2 cm. The osmotic-convective combined drying
could be a powerful tool for the chayote producers to preserve it.
(keywords: Chayote, osmotic dehydration, convective drying).
138
FP-108
Mathematical Evaluation of Water Activity in Foods
Snchez-lvarez, E., Martnez-Snchez, C.E., Vivar-Vera, M.A., Ruz-Lpez, I.I., Ramrez-Figueroa, E.
and Herman-Lara, E.
Instituto Tecnolgico de Tuxtepec. Calz. Dr. Vctor Bravo Ahuja s/n. C.P. 68350. Tuxtepec, Oax.
Mxico. Tel (287(8751044. Email: erasmohl@ittux.edu.mx
The physical-chemical properties such as water activity (aw) and the sorption isotherms
in foods is one of the most important aspects of the food technologist. Nowadays, there
is little information related with the sorption phenomena of foods products in the
Papaloapan region. The objective of the present work was to evaluate experimental and
mathematically the water activity of two local fruits and one vegetable; mangoes,
passion fruit and chayote respectively. The experimental values of aw were determinate
by the hygrometric and gravimetric methods at temperatures of 20, 30 and 40 C. The
gravimetric method employed microclimate device where the samples were placed with
H2SO4 solutions in concentrations of 10 up to 80 %. The obtained values of a w by the
electronic method (hygrometric) was made by means of aqualab 3TE with temperature
control. The moisture contents were determined according to AOAC method. The
sorption isotherms were also simulated using theoretical equations through of software
taking into account the chemical composition of the proposed foods. The experimental
values of aw by the gravimetric method adjusted more to the reality than the obtained by
hygrometric method (aqualab), perhaps due to that the treated samples did not reach the
equilibrium. Also the simulated isotherms theoretically adjusted to the experimental
behavior obtained by the gravimetric method, where literature values of mangoes
sorption isotherm at different temperatures confirmed this trend. Software was
developed using five empirical equations: Smith, Henderson, Halsey, Oswin and
Bradley. The equation that better predicted the experimental isotherms was Smith with
2.5% of deviation in the whole interval of the isotherm at 20 oC. On the other hand and
taking into account only the ranks of experimentation from aw for each equation, the
mathematical model that better predicted the percentage of deviation was the equation
of Halsey with a 4.32% for passion fruit at 30 C. Nevertheless, in general the equation
of Halsey showed a deviation minor % in average of almost all the simulations. The
obtained sorption isotherms could be useful during the storage, handling and in the
simulation operations of foods drying in the future.
(keywords: foods, water activity, sorption isotherms)
139
FP-109
Rheological Evaluation of Chocolate Coatings
Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Medina-Torres, L., Delgado-Licon,
E., Fileto-Perez, H.A.
Departamento de Ingenierias Qumica y Bioqumica, Instituto Tecnolgico de Durango. Blvd. Felipe
Pescador 1830 Ote, Durango, Dgo., Mxico CP 38080. jinfante@itdposgrado-bioquimica.com.mx
2
Facultad de Quimica, Universidad Nacional Autnoma de Mxico.
Mechanical response of foods is influenced by several factors including particle size of

their components. This factor is influenced by ingredients, agitation rate, temperature,
time, viscosity, density, electrostatic forces. But not only particle size is important, the
particle size distribution is related to the molecular and microscopy structure of the
product too. Microscopic and molecular changes are related to macroscopic
modifications of food systems. The chocolate coating is complicated because is an
emulsion with reduced content of fat and sugars, thus there are changes in the structure
associated to change of fat and sugar amount, that reflected changes in their mechanical
structure, According to several authors more stable systems are obtained with the use of
rotor-stator impellers because this reduce the particle size and then increase the stability
of emulsions. The objective of this work was to make a rheological characterization of a
reduced-calories chocolate-based coating as a model food. In this work a helical ribbon
impeller and rotor-stator impeller were used. Rheological characterization of model
system using a TA-XT2i texture analyzer was performed. Stress relaxation and creep
tests were performed in the texture analyzer. Rheological test (G`, G``, and dynamic
stress relaxation were obtained) using an ARES 2000 rheometer. Particle size analysis
was made in a Zetasizer Nano SC. Chantilly coating as control was used. Raw data
from texture analyzer and rheometer were used to determine Youngs module.
Instantaneous Yongs modules of 36 treatments of chocolate coating and 36 control
treatments were determined in static and dynamic forms. Highest instantaneous
Youngs modulus for chocolate coating and control coating were 83 kPa and 92.33 kPa,
respectively in static form. Both values were obtained at 236 rpm to promote
components homogenization, leading to improved texture. We conclude that higher
speeds led to improved texture, which was supported with dynamic results. Data
obtained indicates that there are combined effect of temperature and time that increase
the value of Young module at 35C for 36 H. Results obtained suggest that there are reorganization of molecular forms of low caloric chocolate coatings at relative high
temperature.
(keywords: agitation rate; chocolate coatings; emulsion; low caloric foods; rheology)
140
FP-110
Effect of Temperature, Agitation Rate and Mixing Process in the Stability
of Model Emulsions
Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Medina-Torres, L. QuionesMuoz, T.
Departamento de Ingenierias Qumica y Bioqumica, Instituto Tecnolgico de Durango. Blvd. Felipe
Pescador 1830 Ote, Durango, Dgo., Mxico CP 38080. jinfante@itdposgrado-bioquimica.com.mx
Departamento de Ingeniera Qumica, Conjunto E. Facultad de Qumica, UNAM, Cd. Universitaria,
04510 Mxico, D. F., Mxico.
Emulsions are an easy and efficient method to protect and deliver active compounds.
The emulsifying process is complex and hard to predict. Density, viscosity, emulsifying
agent, particle size, temperature, time and process variables are important to obtain a
stable emulsion. The objective of this work was to evaluate the effect of process
conditions on the stability of water in oil (w/o) emulsion. A W/O emulsion was made
with mineral oil, lecithin at three levels (2%, 5% and 10%), sorbitan monooleate (HLB
=4.3) at two levels 3 and 10%, water at two levels (30 and 40%), two processes of
agitation (vortex and rotor-stator) each one with two levels (vortex 1755 and 3200 rpm;
rotor-stator 900 and 1800 rpm), two levels of temperature (24 and 40 C) were used.
Emulsion stability, refraction index, apparent viscosity, rupture force, density and
fluorescence microscopy were used to characterize the behavior of the samples. No
significant differences were observed in rupture force. Significant differences were
observed for emulsion stability. The main factor temperature, and the interaction
temperature*Span 80 showed effect on emulsion separation. The behavior of emulsions
as a function of agitation showed that increased agitation rate resulted in lower
separation. Similar behavior was observed with Span 80. No statistical differences were
observed for the levels of lecithin used (P>0.2). Microphotographs showed changes in
the morphology of particles and changes in the size of the wall that surrounded particles
depending on agitation, temperature and span 80. No statistical differences were found
in viscosity, behavior associated to the use of a rheometer not sensitive enough. Vortex
mixing produced that any other factor have significant influence on separation, viscosity
and rupture force, indicating that the use of vortex changes the emulsion system
increasing dispersion. We conclude that it is important to control temperature, agitation
rate, system of agitation and stabilizing agent independently of the amount of lecithin
used.
(key words: Agitation rate; emulsion; separation; stability; temperature)
141
FP-111
Chemical analysis of the oil avocado of the variety criollo (Persea americana Mill)
extracted by centrifuges and solvent (hexane)
Ariza-Ortega, J. A., Cassellis-Ramos, M.E., .Delgado-Macuil, R. J., Daz-Reyes, J.
y Robles de la Torre, R.R.
Centro de Investigacin en Biotecnologa Avanzada-IPN, Tlaxcala, Mxico. Sn. J. Molino s/n km 1.5
carretera estatal Sta. I. Tecuexcomac-Tepetitla de Lardizbal. 90600 Tel. 01 (248) 487-0765, Fax. 4870766. e-mail: ariza_ortega@yahoo.com.mx
Benemrita Universidad Autnoma de Puebla, Puebla, Mxio. Avenida San Claudio s/n. 90600 Tel. 01
(248) 487-0765, Fax. 487-0766.
Usually edible oils are obtained by pressing in the seeds, then the dough is subjected to
a solvent extraction to increase the yield. However it has been observed that solvents
affect the fatty acids through the formation of trans-isomers, increase the cost and
pollute the environment. For that reason alternatives are sought to obtain clean oils, that
is the case of the centrifuge. The oils are analyzed using chemical and instrumental
methods. In the first, the mains indexes are acidity (AI), iodine (YI) and peroxide (PI).
In the second, stands gas chromatography and infrared spectroscopy, IR. In a previous
work, the Hass avocado oil was examined. This paper reports chemical analyses of
Criollo avocado oil, extracted with solvents and centrifuge. The centrifuge avocado
paste was performed at 40 C and 11,000 rpm for 10 minutes (AAC), extraction was
conducted with hexane than 70 C for 4h in a Soxhlet device, (AAH). In both
treatments, was measured the volume of oil as response variable; indexes of AI, PI and
YI were determined to every oil. Results were analyzed by Anova (p<0.05). The best
result was obtained with the solvent-extraction, (p <0.05), with a yield of 93%,
however, this method harms the sensory properties of oil, the AI increased from 0.68%
to 2.40% expressed percentage of oleic acid in the centrifuge for extraction. A high
content of free fatty acids is aimed to induce a further deterioration of oil during the
frying food. In Peroxides (PI) and Iodine (YI) values of AAC and AAH there was no
significant difference (p>0.05), indicating that during solvent extraction the hydrolysis
was the mechanism that predominates in the oil deterioration.
(keywords: Persea americana Mill, avocado oil, oil extraction, fatty acids)
142
FP-113
Protective Effect of Pre-Gelatinized Starch by Extrusion on the Retention of carotene from Yellow Passion Fruit
Falfn-Corts, R., Verdalet-Guzmn, I., Gaytn-Martnez, M.*, Martnez-Bustos, F.
Instituto de Ciencias Bsicas, Universidad Veracruzana. Apartado postal 177, CP 91000. Xalapa, Ver.,
Mxico.
CINVESTAV, unidad Quertaro, Libramiento Norponiente # 2000 Fraccionamiento Real de Juriquilla,
CP 76230, Quertaro Qro., Mxico. ** CICATA-IPN. Cerro Blanco #141, Col. Colinas del Cimatario.
Santiago de Quertaro, Quertaro, CP. 76090. Email: pa_llely@hotmail.com ;
fmartinez@qro.cinvestav.mx
The technology of extrusion is an important process in the food industry, because nonconventional products may be obtained in a variety of forms, and sensory
characteristics. Nowadays, in addition to elaborate products with excellent sensory
qualities, there is an increasing need to produce healthful foods. The objective of this
work was to evaluate how the conditions of the extrusion process affect some functional
properties of blends of corn starch and passion fruit pulp. For this purpose, an
experimental design comprising three independent variables was used: The barrel
temperature (80 to 140C) in the high pressure zone, feed moisture content (16 30%)
and content of passion fruit (0 7%). The processed materials showed micro-structural
changes, expressed as a decrease in the viscoamilographic profile. As the barrel
temperature and the percentage of feed moisture increased, a decrease in the viscosity
peak was found at 92C. This was due to the low values of enthalpy with an absence
and/or a decrease of the representative peaks in the thermograms. The diffractograms
showed changes in structures with low values of crystallinity (25 30%), and the
micrographs illustrated fragmented starch granules enclosing the passion fruit pulp. The
content of beta-carotene in the processed flours was 11%, as measured by HighPerformance Liquid Chromatography (HPLC). The variable that had the greatest effect
in the functional properties of extruded blends was the concentration of the added
passion fruit, since the content of -carotene was proportional to the amount of passion
fruit in the blend. The color parameters L*, a*, b*, in the extrudates were directly
affected by the interaction of feed moisture with the amount of passion fruit pulp used
in the blends. In conclusion, the starch acts as a protective agent of beta-carotene in
passion fruit pulp during the extrusion process, and these products can be used as
vehicle for ingestion of important nutrients.
(key words: extrusion, beta-carotene, cornstarch, passion fruit)
143
FP-114
Effect of Sheep Transport and Resting Period on Blood Parameters (Ca2+, Glucose
and Lactate) on Meat Hardness and Water Holding Capacity
Aguilar, G., J., Mota, R. D., Becerril, H. M., Guerrero, L. I.
Universidad Autnoma Metropolitana Unidad Xochimilco. Calzada del Hueso 1100, Col .Villa quietud,
Del. Coyoacan, C. P. 04960 Mxico D. F. 58044717 Universidad Autnoma Metropolitana Unidad
Xochimilco. Calzada del Hueso 1100, Col .Villa quietud, Del. Coyoacan, C. P. 04960 Mxico D.
F.Profesor investigador titular de la Benemrita Universidad Autnoma de Puebla. Profesor investigador
titular de la Universidad Autnoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col.
Vicentina, Del. Iztapalapa, C. P. 09340 Mxico D. F. 54837535
jaruag23@yahoo.com.mx
Transporting meat animals is an important part of meat production. During this

operation several factors combine, affecting meat quality. Some blood metabolites, such
as Ca2+, glucose and lactate are involved in the transformation of muscle into edible
meat; alteration of these parameters can result in quality deterioration. The objective of
this work was to study the effect of these parameters in animals stressed by transport, as
compared to rested animals, on meat quality parameters. Twenty entire male of
Pelibuey-based breed, 6-month old weighing around 35 kg, were subjected to
transportation in as asphalt road on a truck during 6 h at 90 km/h, 0.1 m2 load density.
After arrival to the abattoir, the animals were divided into two groups; 10 animals were
allowed to rest for 8 h, whereas the other 10-animal group was stunned by captive-bold
pistol and exanguinated by severing the neck major blood vessel. Carcass cleaning and
cutting was carried out according to traditional methods. Blood samples were taken
from animals prior to transportation, after arrival to the abattoir and after slaughtering.
Calcium, glucose and lactate were measured in gasometer (GEM premier 300); samples
were placed in test tubes previously added with heparin. Variation on blood metabolites
was correlated to meat quality parameters: pH, hardness and water holding capacity
(WHC). pH was analyzed using a potentiometer; hardness was reported as maximum
value obtained by cutting samples with a Warner-Bratzler shear press, fitted to a
TAXT2 texturometer (Stable Microsystems) coupled to a Texture Expert v1.2. software.
WHC was analyzed by incorporating the meat slurries into a NaCl solution. Non
significant differences (P>0.01) were observed with respect to Ca2+ concentrations
between rested and stressed animals. Conversely, glucose and lactate were significantly
different (P<0.001) between the two groups. Although, this difference did not affect
meat pH, rested animals produced higher WHC and more tender meat.
(keywords: meat quality, lamb, animal stress, transport)
144
FP-115
Astaxanthin Extraction from Shrimp Wastes by Bacterial Ensilation
Franco-Zavaleta, M., Jimnez-Pichardo, R., Ponce-Alquicira, E, Gutirrez-Lpez, G.F.,
Guerrero-Legarreta, I.
Departamento de Biotecnologa. Bioqumica de Macromolculas. Universidad Autnoma MetropolitanaIztapalapa. San Rafael Atlixco No. 186, Col. Vicentina, Mxico D.F., C P 09340. Tel. (55) 58 04 47 26.
Departamento de Graduados en Alimentos. Escuela Nacional de Ciencias Biolgicas. Instituto
Politcnico Nacional. Mxico. D.F.
Facultad de Qumica. Universidad Nacional Autnoma de Mxico. Ciudad Universitaria. Mxico D.F.,
Mxico.
E-mail: framir90@yahoo.com.mx
Astaxanthin is the most abundant carotenoid found in crustaceans. Microbial silage is a

preservation method, which consists of mixing the substrate with inoculated highly
acidifying lactic acid bacteria. Acid production prevents the growth of undesirable
microorganisms. The objective of this work was to compare bacterial silage efficiency
of two processing sequences: pigment extraction followed by substrate centrifugation,
and silage centrifugation followed by pigment extraction. Shrimp wastes (Litopaneus
vannamei) were mixed with 10% (w/w) anhydrous dextrose and 5% Pediococcus
pentosaceus inoculums. This substrate was placed in amber flasks and incubated for 48
h at 30oC. The substrate was then subjected to two sequential processes: pigment
extraction with organic solvents (petroleum ether:acetone:water) followed by
centrifugation (EC), and substrate centrifugation followed by pigment solvent extraction
(CE), in both cases a solid residue and a supernatant liquor were obtained. Both
fractions were analyzed for moisture content, ashes, total protein (Kjeldhal) and total
lipids (Soxhlet). Carotenoids were analyzed as total xanthophylls (by
spectrophotometry); total astaxanthin and astacene content was analyzed by HPLC. A
decrease in ashes and protein was observed during the fermentation period as compared
to unprocessed shrimp wastes. A reduction of 26% and 18% in ashes and protein,
respectively was observed in EC process, whereas 26% and 27% in CE. This was due to
simultaneous substrate demineralization and deproteinization. Protein was concentrated
in the solid residue, whereas lipids were solubilized in the liquor. Lipid fraction
reduction during CE process was 49% and 22% in EC process. Significantly higher
(P>0.001) total xanthophylls concentration was obtained by CE process (650.7 ppm), as
compared to total xanthophylls obtained by EC (380.3 ppm). The highest astaxanthin
was obtained by CE (5.38x10-3 mg/100mL) whereas by EC astaxanthin concentration
was 3.23x10-3 mg/100mL. Astaxanthin obtained by a bacterial silage processing was
more stable and the extraction had better yield. CE sequence was the more efficient for
pigment extraction.
(keywords: shrimp wastes, lactic acid ensilation, astaxanthin)
145
FP-116
Modeling a Pervaporation System for the Production of Anhydrous Ethanol
Lpez-Zamora L., Villaseca-Jauregui E., Luna-Solano G.
Divisin de Estudios de Posgrado e Investigacin, Instituto Tecnolgico de Orizaba
Oriente 9 No.852, Col. E. Zapata, 94320, Orizaba, Ver. Email: llopezz02@yahoo.com.mx
The search for low cost dehydrated ethanol has led to the development of more effective
new processes of separation, such as membranes, which has turned out to be very
feasible due to its simple design, low energy consumption, and low operation costs.
Pervaporation is a membrane technology in which a liquid mixture is in contact with a
selective membrane, and one of the components is transported across the membrane by
preferential permeation, turning into a gas phase on the other side of the membrane
using a vacuum system. The principal objective of this investigation is to simulate a
pervaporation system at laboratory and pilot level, using ASPEN PLUS 11.1, to obtain
the best conditions for this type of processing. This work shows the preliminary results
about the equipment designed at laboratory level. A tubular membrane module was
used, that allows the handling of turbulent flow, being insensitive to obstruction, and
can be easily cleaned. The use of ceramic microporous membranes is considered,
because they have more thermal and chemical stability, and they can operate at high
temperatures, helping to increase the flow rate. The mathematical model developed for
the simulation represents appropriately the mass and energy balances of the elementary
unit between 50 and 90C, and vacuum pressure between 9 mbar and 24 mbar, the flow
of ethanol was 1.5 L/h. The principal equation of the model is over the water flow
across the membrane, because a hydrophilic membrane is used. It is based on the Ficks
law of mass transfer, and on the solutiondiffusion model, expressing an exponential
function of water activity in the feed mixture, and of the temperature of operation. We
obtain 99.9% efficiency of this membrane. With these results we are working on a
scaling-up model to simulate processing at a pilot plant level.
(keywords: pervaporation, ethanol anhydrous, modeling)
146
FP-117
Fructan accumulation and bulb development in garlic (Allium sativum L.) cv
Retinto
Utrilla, V. M., Vzquez M. D.G., Vzquez, B. M.E. and Mercado, S. E.
Departamento de Investigacin y Posgrado en Alimentos, Facultad de Qumica.
Universidad Autnoma de Quertaro, CU, Cerro de las Campanas S/N. Col. las Campanas.
76010, Santiago de Quertaro, Qro.
mercasilva20@yahoo.com.mx
There are evidences that garlic crop needs cool temperatures during their development;
when the cool requirements are not reached, the production has low quality with small
size bulbs and high proportions defects. The principal component of bulb dry matter is
fructan (70%) so the bulb development must be associated with the fructan
accumulation process. These compounds are described as nutraceutical components to
human health. The garlic plant development is influenced by storage conditions of seed
cloves, the environmental conditions (temperature, light and photoperiod) and cultural
practices. The aim of this study was to evaluate the effect of the storage temperature of
seed cloves in the fructan accumulation and endogenous gibberellins content during
the garlic bulb development cv Retinto. Garlic bulbs were stored 2, 8 and 16 days at
room temperature (RT), 5 and 10C, and then sown in El Pardillo, a region of Zacatecas,
Mexico. Each month, ten plants were sampled from each treatment and the bulbing
index (bulb /neck diameters), gibberellins content (by HPLC) and fructan contents
(Fructans Assay Kit Megazyme) were measured. The seeds cloves stored during 2 and
16 days at 10C, developed plants with higher IB (7.5) than those stored at RT (6.5).
Two fractions (F1 y F2) with gibberellin activity were quantified (0.33 and 0.99 meq of
GA3/g dry matter respectively). After 136 days these contents decreased gradually until
the harvest (262 days). Whereas the initial fructan content were 24 and 26 g/100g in
bulbs from 2 and 16 days at 10C respectively; decreasing (26 and 19 %) after 179 days,
followed by a sudden increase (55 and 43 g/100g in both conditions) at the end of
development, and keeping a close relationship with the IB. At RT the fructan content
was lower than other treatments.
(keywords: Allium sativum L; pre-storage, gibberellins, fructans)
147
FP-118
Obtaining a Powder with a high Fructan Content from Agave salmiana
Moreno-Vilet, L., Mota-Santilln, A., Michel-Cuello, C., Grajales-Lagunes A., Ruiz-Cabrera, M.A.
Facultad de Ciencias Qumicas. Universidad Autnoma de San Luis Potos. Av. Dr. Manuel Nava No. 6.
Zona Universitaria. C.P. 78210, San Luis Potos, S.L.P. Tel. 52-444 8 26 24 40 ext 539, fax: +52 444 8 26
23 71 mruiz@uaslp.mx
The Potosino mezcal maguey plant (Agave salmiana) is a very important and widely
distributed resource in the Potosino-Zacatecano high plateau. Since Pre-Hispanic times,
this plant has had multiple uses as a source of food, water, fiber, construction material,
fodder, and raw material for the production of mezcal; the former two being their main
forms of use. The plants from the Agave genera are characterized for storing a
considerable amount of fructooligosacarides (FOS) or fructans in their stem. The FOS
are polysaccharides formed by approximately 35 units of fructose and one of glucose
and are considered as pre-biotic. Due to their structure and type of linkage, they are not
digested by the intestinal tract enzymes and they are integrally passed on to the colon,
where they are quickly and totally fermented by the beneficial intestinal micro-flora
(Bifidobacteria and Lactobacilli). Because of their functional properties, they may also
have great applications in the food industry as a substitute of fats, sugars, or as moisture
retainers, and texture modifiers. The objective of this work was to establish the spray
drying conditions to obtain a food grade base powder with a high fructans content, from
the raw juice of Agave salmiana. Drying was performed in a laboratory spray-dryer
(Pulvis GB 22) at three inlet air temperatures (140, 150, and 160C). Commercial
maltodextrin (10 DE) and arabic gum were used as carrier agents at three levels (5%,
7.55, and 10% w/v). In all the experiments, the compressor air pressure and the feed rate
were kept at 0.15 MPa and 20 ml/min, respectively. The powder yield and residual
moisture content were evaluated. The moisture content varied from 5.7 to 10.5% and
was mainly affected by the temperature and carrier agent concentration, while the
powder yield increased with higher process temperatures and higher carrier agent
concentrations.
(keywords: Agave salmiana, fructans, spray-drying, powder)
148
FP-119
Application of Ultrasound in the Process of Bovine Meat Aging
Castillo-Andrade A., Ruiz-Cabrera, M.A, Abud-Archila M., Grajales-Lagunes .
Zona Universitaria. C.P. 78210, San Luis Potos, S.L.P.
Tel. 52-444 8 26 24 40 ext 539, fax: +52 444 8 26 23 71 grajales@uaslp.mx
Instituto Tecnolgico de Tuxtla Gutirrez.
The traditional aging of muscle is quite expensive because of the storage time that this
implies (15 d at 4C). Thus, the objective of this study was to apply ultrasound to reduce
the aging time of Semimembranosus (SM) and Semitendinosus (ST) bovine muscles. A
completely random factorial design using 3 factors (time of treatment: 0, 30 and 60 min)
and two levels (type of muscle: SM, and ST) with three replicates was employed to
evaluate the effect of ultrasound (20 kHz, at an amplitude of 100%). The response
variables were weight loss of raw meat, weight loss of cooked meat, pH, change of
color (E), aging index in raw meat and meat toughness in cooked meat after 7 and 14 d
of storage at a 4C. The -glucuronidase activity and the myofibril protein degradation
were also evaluated 7 and 14 d post mortem. The analysis of variance (ANOVA)
performed at a 95% confidence level indicated that the type of muscle seriously affected
weight loss in cooked meat after 7 d and 14 d, and the aging index after 14 d of storage.
As for the degradation of myofibril proteins the emergence of an approximately 30 kDa
peptide was observed indicating the troponine T proteolysis, which occurred during the
aging. For the -glucuronidase activity, the interaction between treatment time and
muscle type significantly affected its activity. Nevertheless, from the results obtained it
is concluded that the ultrasound conditions used in this work do not diminish the meat
aging time.
(keywords: ultrasound, meat, aging)
149
FP-120
Production of High Fructose Syrup by Enzymatic Hydrolysis of Agave salmiana
Fructans
Ortiz-Cerda, E, Saavedra-Leos, M.Z., Grajales-Lagunes A., Ruiz-Cabrera, M.A.
Zona Universitaria. C.P. 78210, San Luis Potos, S.L.P.
Tel. 52-444 8 26 24 40 ext 539, fax: +52 444 8 26 23 71 *mruiz@uaslp.mx
The Potosino mezcal maguey plant (Agave salmiana) is a very important and widely
distributed resource in the Potosino-Zacatecano high plateau. The plants from the Agave
genera are characterized for storing a considerable amount of fructans. Fructans are
olygomers or polymers with -fructofuranosyl residues, which are commonly watersoluble and synthesized from a sucrose accumulation in the vacuole. The hydrolyzed
fructans have been mainly used as source of fermentable sugars for the production of
mezcal and tequila. Recent research has shown that fructans from maguey juice may be
used for producing high fructose syrups. These can be used in many foods and
beverages as low calorie sweeteners. This work was developed to provide the
preliminary basis for the production of high fructose syrups from the fructans present in
the Agave salmiana juice using a commercial inulinase preparation (Fructozyme L)
acting freely. A first set of experiments was established with pure inulin from chicory
roots as a substrate, to find the optimum operating conditions, in terms of pH (3-5.6),
temperature (30-80 C), reaction time (5-480 min) and substrate concentration (100-400
ppm). Based on the quantification of reducing sugars, it was found that the optimum
reaction conditions were as follows: pH, 5; temperature, 48C; reaction time, 40 min,
and substrate concentration, 300 ppm. These last conditions were tested in the agave
juice where 30% more reducing sugars were obtained after the hydrolysis process.
(keywords: fructose syrup, agave salmiana, inulin hydrolysis, fructans)
150
FP-121
Storage Potential of Apples from Different Genotypes Introduced
in Cadereyta, Queretaro, Mexico
Mendoza-Gonzlez, S.; Martnez-Peniche, R. A.; Fernndez-Montes, R.
Divisin de Estudios de Posgrado, Facultad de Qumica, Universidad Autnoma de Quertaro. Centro
Universitario s/n, Col. Las Campanas. 76010, Quertaro, Quertaro, Mxico. Tel. and Fax (442) 1-92-1304. INIFAP, CEBAJ, Km. 6.5 Carr. Celaya-San Miguel de Allende, Celaya, Gto., Mxico alvar@uaq.mx
Apple (Malus domestica Borkh) produced in the Mountains of Queretaro under raining
conditions shows an inferior quality than that obtained in other regions. Most common
varieties, Golden Delicious and Red Delicious, ripen when the national market is
saturated, which causes low prices. A viable solution is the introduction of varieties
adapted to local conditions with high quality and early maturing or with a high storage
potential to get better prices. The aim of this study was to evaluate the storage potential
of 12 midseason and late ripening apple accessions introduced in Cadereyta, Qro. based on
weight, diameter, color, firmness, total soluble solids (SST), and total titratable acidity (TTA).
Fruits of different genotypes were stored at 4 C, and 85% relative humidity during five
months and analyzed every 30 days. Lourdes and Golden Delicious showed the
lowest diameter loss (5.5 %) being significantly superior to other eight accessions,
including Red Delicious and 436 which had shown a good ripening quality. Lourdes
obtained the lowest weight loss (4.2 %), and firmness loss (5.4 %), but it was only
significantly superior to two accessions. Red Delicious obtained the lowest total color
difference during storage (E= 4.1), opposite to SM2 (E= 41.3). During storage of
Lourdes variety it exhibited intermediate color difference values (E= 11.3), but an
important gain in red color (a = -11.1). The highest differences in color during storage
were those observed in b (+ blue, - yellow). Genotypes 436 and 419 showed the
highest increase in SST after five months of storage (>17 %), with the highest TSS/TTA
ratio for the first one (51.5), while Lourdes and Red Delicious maintained
intermediate values in TSS and TTA, and did not show any remarkable change during
storage. Lourdes showed the best storage potential, in contrast with commercial
varieties, and with other genotypes with good ripening quality.
(key words: Malus domestica Borkh, genotype, maturity, postharvest
151
FP-122
Evaluation of the Quality Properties During Staling of Maize Tortillas
Escalante-Aburto, A., Arambula-Villa, G., Verdalet-Guzmn, I.
Instituto de Ciencias Bsicas, Universidad Veracruzana. Av. Rafael Sanchez Altamirano s/n (antes Dos
Vistas) Km 3.5 Carretera Xalapa-Las Trancas, Col. Industrial Las Animas. C.P. 91192, Xalapa, Ver.
lic_anayansi@hotmail.com
One of the major problems in tortilla quality is the loss of texture after elaborated and
during storage. Many studies have been reported that rapid staling (loss of freshness in
tortilla) could be caused by starch retrogradation. Other changes can also affect the
texture of tortillas, such as moisture loss due to dehydration. The aim of this study was
to evaluate the effect of retrogradation and dehydration on tortilla properties
(physicochemical, structural, rheological, morphological and textural). Two types of
maize grain (conico norteo and QPM) were used to make tortillas with the traditional
nixtamalization process. The extent of retrogradation (RD) of tortillas at different
relative humidity (RH), 40%, 50%, and 60%, were evaluated. The effective moisture
diffusion coefficient (EMDC) was obtained from dehydration curves at different
temperatures (5, 25, and 35 C). The physicochemical properties of the two types of
maize used in this work were similar to other types used for nixtamalization. The
moisture content was 46.76% and 42.94% for tortillas elaborated with conico norteo
and QPM, respectively. The RD was measured as the enthalpy of recristallized starch
(H). Results showed lower enthalpies for tortilla samples stored at 5 C with 40% and
60% RH. The higher enthalpies were for those tortillas stored at 25C at the same RH.
The moisture loss in tortillas was different between the varieties of maize used, and was
directly affected by the dehydration temperature. The values obtained of EMDC were
6.145x10-7 cm2 s-1 for QPM tortillas, and 1.165x10-6 cm2 s-1 for conico norteo tortillas,
dehdydrated at 25 C during 4h. This indicated a higher dehydration rate for conico
norteo maize tortillas. Texture of the tortillas (cutting force and tensile strength)
showed higher values as the storage time increased; this tendency was similar for both
types of tortillas.
(keywords: tortilla, starch maize retrogradation, dehydration, EMDC)
152
FP-123
Physicochemical Characterization of Pioncillo Oil (Jatropha curcas L) Varieties
Tabasco and Chiapas
Aparicio-Trpala, MA, Daz-Gonzlez, JA, Morales-Rebolledo, JC, Ovando-Chacn, SL y RodrguezBlanco, L.
Divisin Acadmica de Ciencias Agropecuarias. Universidad Jurez Autnoma de Tabasco. km 25 de la
Carretera Villahermosa - Teapa. R/a La Huasteca. Tel (993) 3581585 ext 6602 y Fax (993)1429150
Villahermosa, Tabasco. Mxico. sabina52@hotmail.com
Mexico is a country rich in natural resources but many of these have not been found
useful due to a lack of systematic studies to provide scientific basis for their handling
and use. Pioncillo (Jatropha curcas L.) was studied as a possible alternative to the
deficit of oilseeds and particularly of oil. Jatropha curcas is a biotic resource that grows
in wild form. The aim of this work was to study the composition and physicochemical
analysis of Tabasco and Chiapas varieties of pioncillo. The results showed that the two
varieties of seeds were similar to each other. The fat was the highest component
(55.91%) and the proteins with 22.97%. In relation to the essential amino acids content,
it contained good amounts of methionine that is limiting in the oilseeds and leguminous
at the moment exploited. The physicochemical analysis of the oil gave as result an index
of Iodine of 103.2 and 106.2, saponification ratio of 202 and 187, acidity value 3.4 and
2.5, color 26A2R and 25A2R, humidity 0.1 and 0.03% and refractive index of 1.47 and
1.46 for the varieties of Tabasco and Chiapas respectively. The characteristics of the oil
were similar to each other and to the one of established conventional oils in the market
evidences that makes it an alternative of use in the food industry as oil source.
(keywords: pioncillo, physicochemical characterization, Jatropha curcas)
153
FP-124
Comparison of the Physicochemical Behavior of Native Starches of Cassava and
Sweet Potato versus Starch used in Commercial Sausage Vienna Type
Aparicio-Trpala, MA, Gmez-Jimnez, CO, Velazquez-Martnez, R, Corzo-Sosa, CA y Prez-Marcos,
A.
Divisin Acadmica de Ciencias Agropecuarias. Universidad Jurez Autnoma de Tabasco. km 25 de la
Carretera Villahermosa - Teapa. R/a La Huasteca.Tel (993) 3581585 ext 6602 y Fax (993)1429150
Villahermosa, Tabasco. Mxico. sabina52@hotmail.com
Due to the few nutritious requirements the tubercles cassava and sweet potato are
cultivated in Tabasco with good yields 3.1 ton/ha and 1.7 ton/ha respectively. These raw
materials do not become industrialized and are perishable highly despite they contain in
its cells free starch and of easy extraction with 17 and 33% of amylose. Starches with
functional properties of binders and stabilizers agents of emulsions whose use reduce
losses in thermal treatments by humidity retention can improve color, flavor, texture
and they do not confer flavor some. When comparing the effect of the application of
these two types of starches in the sausage Vienna type with three levels (5, 7.5, 10%)
like means of inhibition and agglutination with respect to effect of the commercial
starch Ligador E-200 marks Tres Villas that consist of a starch mixture of maize,
wheat, and sweet potato the results of the completely at randomized design at = 0.5
were not significant for the variables yield, retained water, evaporated water and
syneresis in the factors type, concentration or in their interaction. In the analysis of
texture profile (TPA), for the attribute hardness the product elaborated with 10% of
cassava starch present major shearing resistance whereas the starches of cassava to 5
and 7.5 % obtained the averages higher for the elasticity, and starches of sweet potato to
5 and 7.5 % they presented values similar to the commercial starch. The native starch
addition of cassava and sweet potato in the sausage formulation Vienna type had similar
effect that the used ones industrially when they are including a 5.0 and 7.5%. It is
recommended to complement the study with the application of the sensory analysis.
(keywords: native starches, sausage, cassava and sweet potato)
154
FP-125
Isothermal Crystallization Behavior Evaluated by Anisotropy: Structural
Order of Triacylglycerides.
Dibildox-Alvarado, E., Marangoni, A.G., Toro-Vazquez, J.F.
Centro de Investigacin y Estudios de Posgrado, Facultad de Ciencias Qumicas. Universidad Autnoma
de San Luis Potos, Av. Manuel Nava No. 6 Quertaro 76010 Qro.
dibildox@uaslp.mx, toro@uaslp.mx*
The isothermal crystallization of saturated triacylglycerides (TAGs; tripalmitin and

tristearin; 25%) in blends with unsaturated TAGs with three different levels of
complexity (i.e., pure triolein, safflower oil high in triolein, and native soybean oil;
75%) was studied measuring the anisotropy (r) by fluorescence polarization
spectroscopy. Previous research has shown that anisotropy measurements obtained by
FPS is a parameter associated with the structural order achieved by molecules at the
micro-environment level. Thus, the anisotropy value as a function of different timetemperature conditions is an indirect measurement of the changes occurring in the
micro-viscosity of the liquid phase of the system. In order to achieve the anisotropy, the
blends were previously labeled with 1,6-diphenyl-1,3,5-hexatriene (DPH), a
fluorophore compound. A decrease in rotation diffusion of DPH results in an increment
in r, a process associated with higher structural order of TAGS molecules in the liquid
phase. For a given system the induction time for crystallization (Ti, determined by DSC)
increased as a direct function of TCr. However, at a given TCr the Ti increased, probably
because POO, PLO, and LLP present in SFO (10.2%) and SO (27.6%) delayed TP
nucleation. In the OOO system at all TCr investigated, r remained constant over time
decreasing during TP crystallization. The SFO system showed an increase in r right
after Ti followed by a decrease until achieving a constant value. Similar results were
observed by SO, but the increase in r was before Ti. TP crystallized in the state in all
systems investigated. These results showed that before crystallization, TP had to be
segregated first achieving a higher structural order in the liquid phase. The kinetics of
this process depends on the molecular interactions between TAGS in the liquid phase
and the crystallizing TAGS (i.e., TP).
(keywords: crystallization, viscosity, structural order)
155

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FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Osmotic dehydration represents a technological alternative to reduce post-harvest losses

(keywords: Osmotic dehydration; water loss; solids gain; temperature; concentration)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Instituto Tecnolgico de Tepic. Laboratorio Integral de Investigacin en Alimentos. Av. Tecnolgico

Osmotic dehydration was examined as a pretreatment before frying in order to produce

(keywords: Osmotic dehydration, frying, banana snack)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Nixtamalization (alkaline cooking) is the primary step in the production of products

(key words: nixtamalization, ohmic heating, corn products.)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

The production of mezcal is made from Agave at southeast of Durango. Frequently,

(keywords: cenizo, mezcal, Agave duranguensis)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: flour, rheofermentograms, rheology).

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Ninety eight percent of Mexican Lychee (Litchi chinensis Sonn.) fruit is

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(key words: antioxidants, functional cookies, lipid oxidation, shelf life)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Winter squash (Cucurbita moschata Duchense) is a vegetable produced and consumed

(key words: drying, winter squash, cehualca, snack foods)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: formulation, growth evaluation, experimental food, Oreochromis niloticus.)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

A clean production is defined as processing or manufacturing system, in which waste

(keywords: trout production, processing, cleaner production)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(key words: cheese, rennet, Trompillo)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Universidad Autnoma de Campeche. Facultad de Ciencias Qumico Biolgicas

(keywords: sabila gel, spray drying, Aloe vera)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: ultrafiltration, reverse osmosis, yeast, whey, sucrose)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: drying, solar radiation, fruits, vegetables)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: QPM, protein quality, lysine, tryptophan, nixtamalization).

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: calcium, phosphorus, nixtamalization, calcium/phosphorus ratio)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: ion diffusion, calcium, thermo-alkaline treatment)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: Opuntia spp, calcium oxalates, mineral content)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

In this research work, it is presented the application of a mathematical method based on

(keywords; Pisum sativum, bed dryer, peas)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: chickpea, TPA, sensory analyses)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

Some biopolymers have gelatinization, emulsification and thickening properties, reason

(keywords: thixotropy, viscosity, biopolymers.)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: creep, gum arabic, soy proteins)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: pure mucin, crude mucin, rheology, viscoelasticity)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: emulsion, alginate, gellan gum, Lactobacillus sp., microencapsulation)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: Polysaccharides, stability, drink, mango)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro

(keywords: polysaccharides, bread, texture properties, rheological behavior)

FSFB, 3rd International Congress, 14-17 October, 2008, Quertaro